Alive and Cooking

Tuna Risotto

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  • 2 fresh tuna fillets 
  • 3 spring onions, finely sliced
  • 1 clove garlic, finely chopped 
  • 3 stalks thyme leaves 
  • 250 g arborio rice 
  • 1/3 cup red wine 
  • 1 cup passata sauce 
  • 60 g unsalted butter 
  • Massel chicken stock powder 
  • Extra virgin olive oil 

Into a pot of boiling water, sprinkle in 2 tbsp of stock.

Rub 1/2 tsp of stock powder over the tuna fillets. Sear the tuna on either side in a pan with a good splash of oil, then remove and set aside. Into the same pan with another good splash of oil, tumble in the rice, spring onions, garlic, thyme and cook until the rice is opaque in colour. Pour in the wine and 1 cup of stock water. Stir until the stock is dissolved, then repeat with a further 4 or so cups of stock water. Pour in the passata sauce, add the butter, return the tuna to the risotto, turn off the heat and cover for 5 mins. 

Serves 3 - 4

Tuna Risotto