Monday 28 March 2011

Seared Tuna Steak with Spicy Risotto

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

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

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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