Seared Tuna on Spicy Risotto

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!



0/18 Ingredients
Adjust Servings
    For the tuna
  • For the risotto
  • For the garnish


0/6 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!


  • 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 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.

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