Heat the olive oil in a skillet over medium-high heat. Season the tuna steaks with salt and pepper, then coat with sesame seeds. Sear the tuna for about 1-2 minutes on each side for medium-rare. Remove from heat and let rest.

Making Parmesan Risotto

Cook the Risotto

In a saucepan, heat the broth and keep it warm. In another pan, melt butter and sauté the onions until translucent. Add garlic and Arborio rice, stirring for 2 minutes. Pour in the white wine, stirring until absorbed. Gradually add warm broth, one ladle at a time, stirring continuously until the rice is creamy and al dente. Stir in Parmesan cheese and season to taste.

Steaming Broccolini

Steam Broccolini

In a pot with a steamer basket, bring water to a boil. Add broccolini and steam for about 4-5 minutes until tender but still bright green. Drizzle with olive oil and season with salt.

Preparing Chive Beurre Blanc

Make the Sauce

In a saucepan, combine white wine and shallots. Simmer until reduced by half. Slowly whisk in butter until emulsified. Stir in chopped chives and season with salt.

Plating

Serve

On a plate, arrange the Parmesan risotto, top with sliced Ahi tuna, and serve with steamed broccolini on the side. Drizzle chive beurre blanc over the tuna and risotto.