Category: Dinner Party, Fish Night
Yields:
2 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
40 Mins
Total Time:
1 Hr
The perfectly marinated fresh tasting tuna really compliments the spiciness of the risotto – delicious! A definite must try!
Ingredients
Adjust Servings
-
For the tuna
- For the risotto
- For the garnish
Instructions
- Preheat the oven to 200°C/180°C Fan/400°F/Gas mark 6.
- 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.
- 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.
- 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.
- 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.
- 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. Enjoy!
Notes
- 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.
- For this recipe I used the most delicious tuna steaks that were gifted to me by https://bradleysfish.com/ they tasted delicious. If you'd like to try them for yourself or any of their wonderful range of frozen seafood use the code Victoria-15 for a 15% discount on your orders.