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Ahi Tuna with Lemon Ginger Risotto

This 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.

"Ahi 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".


4 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 as needed)
1 teaspoon minced fresh chives
1/2 cup yellow onion diced
1 tablespoon vegetable oil
juice of one fresh lemon


Start the risotto:

  • Sauté the onion in 1 tablespoon of vegetable oil, cook for 1 minute.
  • Add the ginger and lemon zest and continue to cook for an additional minute.
  • Add the rice, wine, and one cup of the vegetable stock and continue to cook over a low flame.
  • While stirring, add vegetable stock slowly until the rice has taken on a creamy consistency and is tender to bite.

While the risotto is cooking start the seared ahi tuna:

  • Heat a large sauté pan over a high flame for 1 minute.
  • Add 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.
  • As the tuna is finishing cooking spoon the risotto onto four plates.
  • Finish the tuna fish by squeezing the juice from one lemon over the fish.
  • Place the fish over the risotto and sprinkle the plate with the fresh minced chives.
  • Serve with sautéd vegetables - for an elegant meal try baby bok choy.

Serves 4

Chef Brian Johnson