Seared Tuna on Spicy Risotto

Yields: 2 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr

This is amazing, you have to try!!  The perfectly marinated fresh tasting tuna really compliment the spiciness of the risotto – DELICIOUS!!

Ingredients

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

Instructions

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!

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.

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