Step 1

Preheat oven to 200C.

Step 2

Heat a 3L capacity ovenproof dish over medium heat.

Step 3

Add the olive oil, onion, sausage, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent.

Step 4

Add rice and stir for another minute.

Step 5

Add the stock or water and the chopped tomatoes and bring to a simmer.

Step 6

Stir in the tuna, zucchini and season with black pepper.

Step 7

Cover the dish and bake the risotto for thirty minutes, or until the rice is cooked.

Step 8

Stir in the olives. Scatter parsley over the top, sprinkle with parmesan if desired, and serve in the dish.