Seared Tuna / Crabmeat / Capers / Grape Tomatoes / Kalamata Olives Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.

2. 2

   Sauté Aromatics

   In a large skillet, heat olive oil over medium heat. Add the chopped shallot and minced garlic, sautéing until fragrant and the shallot is translucent.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and toast for about 2-3 minutes, stirring frequently until the rice is lightly golden.

4. 4

   Add Broth Gradually

   Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Cook Tuna

   While the risotto cooks, heat a separate skillet over high heat. Season the tuna steak with salt and black pepper, sear for about 1-2 minutes on each side for medium-rare. Remove from heat and slice thinly.

6. 6

   Mix in Toppings

   Once the risotto is cooked, stir in crabmeat, grape tomatoes, Kalamata olives, capers, and grated Parmesan cheese. Season with additional salt and pepper to taste.

7. 7

   Serve

   Plate the risotto and top with the sliced seared tuna. Garnish with fresh parsley.