Hawaiian Ahi Tuna Recipe
seared rare finished with Wasabi Cream Sauce and Lobster Risotto
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Ingredients
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Ahi Tuna
Wasabi Cream Sauce
Lobster Risotto
Method
Cooking Ahi Tuna
- 1
Prepare the Tuna
Season the Ahi tuna steaks with olive oil, salt, and black pepper. Coat with sesame seeds on both sides.
- 2
Sear the Tuna
Heat a skillet over high heat and sear the tuna steaks for about 1-2 minutes on each side, or until they are rare in the center. Remove from heat and let rest.
Making Wasabi Cream Sauce
- 3
Combine Ingredients
In a small saucepan, combine heavy cream, wasabi paste, soy sauce, and lemon juice. Heat over low heat, stirring until well combined and warmed through.
Preparing Lobster Risotto
- 4
- 5
Cook the Rice
Add Arborio rice to the saucepan and stir for 1-2 minutes until the rice is well-coated and translucent.
- 6
Add Broth Gradually
Begin adding chicken broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 7
Finish the Risotto
Stir in the cooked lobster meat, grated Parmesan cheese, salt, pepper, and chopped parsley. Cook for an additional 2-3 minutes until heated through.
Plating
- 8
Serve the Dish
Slice the seared Ahi tuna and plate alongside a generous serving of lobster risotto. Drizzle with wasabi cream sauce and garnish with additional parsley if desired.