Ahi Tuna Recipe
served with parmesan risotto, steamed broccolini & chive beurre blanc.
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Ingredients
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Ahi Tuna
Parmesan Risotto
Steamed Broccolini
Chive Beurre Blanc
Method
Preparing Ahi Tuna
- 1
Sear the Tuna
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
- 2
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
- 3
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
- 4
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
- 5
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.