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Risotto cakes with lemon and oregano buzzonaglia

In the recipe the subject of this post I will propose an ingredient so dear to me as buzzonaglia tuna. For those who have not read my post in which mention is made of buzzonaglia can find information here .
I thought of a typical Mediterranean risotto tastes, so I have associated with tuna two flavors that marry well with this fish, or lemon (zest) and oregano. Needless to emphasize the importance of good quality ingredients. The result
is a perfect blend of freshness and taste, by adding a vague nostalgia marina.
Here's the recipe:

Serves 4

320 grams of rice for risotto
taste of vegetable broth 2 lemons

about 150 grams of tuna buzzonaglia
oregano

extra virgin olive oil salt pepper
1 medium onion


How to prepare

Finely chop the onion and cook it in a saucepan with a little olive oil. Add rice and toast it with half the lemon zest, then gradually pour the boiling broth until the rice is now cooked. Season with salt and pepper.
Add the tuna, remaining lemon zest, and whisk it all off with a little olive oil.
Place the risotto on plates, sprinkle with oregano and complete with a dribble of oil.