recipe comes from Chef Brian
Johnson who lives in Eden Prairie, Minnesota.
He has been in the food service business for over
twenty years, and is currently working at General
Mills for Aramark as the Catering Chef. He graduated
from French Culinary School in the late 1980's
and has since worked at restaurants, country clubs,
hotels and a health spa.
tuna recipes or seared ahi tuna recipe with lemon
ginger risotto. This is an excellent recipe that
combines Asian and Italian cuisines by pairing
risotto (Italian cuisine) with an Asian inspired
ahi tuna steaks (6 ounces)
2 tablespoons vegetable oil
2 cups arborio rice
1 tablespoon lemon zest
1 teaspoon minced ginger
1/2 cup white wine
low sodium canned vegetable broth (2 to 3 cups
1 teaspoon minced fresh chives
1/2 cup yellow onion diced
1 tablespoon vegetable oil
juice of one fresh lemon
the onion in 1 tablespoon of vegetable oil,
cook for 1 minute.
the ginger and lemon zest and continue to cook
for an additional minute.
the rice, wine, and one cup of the vegetable
stock and continue to cook over a low flame.
stirring, add vegetable stock slowly until the
rice has taken on a creamy consistency and is
tender to bite.
the risotto is cooking start the seared ahi tuna:
a large sauté pan over a high flame for
2 tablespoons of vegetable oil, once the oil
begins to smoke add the ahi tuna. Sear the fish
for 1 minute per side for a "rare" fish, increase
the cooking time as desired.
the tuna is finishing cooking spoon the risotto
onto four plates.
the tuna fish by squeezing the juice from one
lemon over the fish.
the fish over the risotto and sprinkle the plate
with the fresh minced chives.
with sautéd vegetables - for an elegant
meal try baby bok choy.