Heat the olive oil over medium heat. Add the onion and fry for about 4 minutes or until the onion starts to become translucent.

Stir in the wine and allow to simmer for 1-2 minutes. Add the rice and cook for about 3 minutes or until the rice starts to soften.

Add the frozen spinach and then add in about 1/2 cup to 1 cup of stock per time until the liquid has been absorbed and stirring frequently so that the rice doesn't stick to the bottom of the pan. Repeat with the stock until the last 1/2 cup. Should take about 25-30 minutes to fully cook.

Add the tomato can and the last 1/2 cup of stock and cook down until the liquid has been fully absorbed. Season with black pepper and if needed salt.

Remove from the heat and stir in the parmasan cheese. Stir until melted in.

Lastly gently stir in the tuna.

Plate the risotto. Sprinkle with grated parmesan cheese and garnish with a small handful of spinach.