Seared Tuna on Spicy Risotto
This is amazing, you have to try!! The perfectly marinated fresh tasting tuna really compliment the spiciness of the risotto – DELICIOUS!!
Serves 1
Ingredients
Ingredients
the Tuna
1 lime, juice only
1 garlic clove, peeled & crushed
2 tbsp olive oil
Salt & pepper, freshly ground
200g fresh tuna steak
the Risotto
2 tbsp olive oil
150g risotto rice
3 spring onions, chopped
3 medium mushrooms of your choice, chopped
Pinch of chilli flakes (a big pinch if you like it spicy)
Pinch of curry powder (again a big pinch if you like spice)
100ml white wine
400ml chicken stock
Salt & pepper freshly ground
the Garnish
6-8 cherry tomatoes
2 tbsp olive oil
Salt & pepper freshly ground
½ lime, to garnish
Method
1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. For the tuna, mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.
3. For the risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 minutes. Add the chilli flakes, curry powder and wine and bring to the boil, when the wine has been absorbed slowly add the stock. Bring the mixture to a simmer and gradually add the stock continuously stirring. At this point you may as well pour yourself a glass of wine and put some music on as you have some stirring to do – this should take 18-20 minutes until the rice is creamy and tender.
4. In the meantime for the garnish, place the tomatoes into a roasting tin, drizzle over the oil and season. Roast in the oven for 6-8 minutes.
5. Sear the marinated tuna in a hot chargrill pan for 1 minute on each side or until browned all over and pink in the middle. Remove from the pan to rest.
6. To serve, spoon the spicy risotto into a shallow bowl and place the tuna steak on top. Arrange the roasted tomatoes over the tuna and garnish with half a lime.
Cooks Tips
v If you like things spicy taste the risotto when you are adding the stock and keeping on adding small pinches until you reach your required taste.
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