Crispy Tuna Rice Recipe
crispy risotto, ahi tuna tartare, calabrian aioli, lemon
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Ingredients
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Crispy Risotto
Ahi Tuna Tartare
Calabrian Aioli
Garnish
Method
Crispy Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat until hot but not boiling. Keep it warm as you prepare the risotto.
- 2
Cook the Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute.
- 3
- 4
Add Broth Gradually
Start adding the warm broth to the rice mixture, one ladle at a time, stirring continuously. Wait until most of the liquid has been absorbed before adding the next ladle. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Stir in the grated Parmesan cheese, remaining butter, salt, and pepper. Mix until well combined and creamy. Spread the risotto onto a baking sheet to cool and firm up for about 15-20 minutes.
- 6
Crisp the Risotto
Preheat your oven to 425°F (220°C). Cut the cooled risotto into squares or desired shapes. Place them on a baking sheet and drizzle with olive oil. Bake for 15-20 minutes or until golden and crispy.
Ahi Tuna Tartare
- 7
Prepare the Tuna
In a medium bowl, combine the diced ahi tuna, soy sauce, sesame oil, scallions, diced avocado, lime juice, and salt. Gently mix until everything is well combined. Let it marinate in the refrigerator for about 10 minutes.
Calabrian Aioli
- 8
Make the Aioli
In a small bowl, whisk together the mayonnaise, Calabrian chili paste, minced garlic, and lemon juice until smooth and well blended. Adjust seasoning to taste.
Assembly
- 9
Plate the Dish
On a serving plate, place a square of crispy risotto. Top with a generous spoonful of the ahi tuna tartare. Drizzle the Calabrian aioli over the top. Garnish with lemon wedges and microgreens or herbs.