Ahi (yellowtail Tuna) Tartare Recipe

In a mixing bowl, combine the diced Ahi tuna, avocado, red onion, cucumber, soy sauce, lime juice, sesame oil, chives, and cilantro. Mix gently to combine and set aside in the refrigerator to chill.

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

In a separate pot, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and sauté until translucent.

Add the Arborio rice and stir for 1-2 minutes until the rice is slightly toasted.

Pour in the white wine and cook until it's mostly evaporated.

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

Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.

In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper.

In a serving bowl, combine the butter lettuce leaves and drizzle the dressing over the top. Toss gently to coat.

To serve, place a generous scoop of the Ahi tartare on a plate alongside a serving of risotto and a portion of the butter lettuce salad.