Tuna Steak With Risotto

A healthy, yet filling, dish

• Ready In: 50 mins
• Serves: 4
• Yields: 4 tuna steaks

Ingredients

• Tuna

• 4  tuna steaks
• 1  tablespoon Worcestershire sauce
• 1  teaspoon  salt and pepper
• 1  tablespoon lemon juice

• Risotto

• 1  cup risotto rice (Arborio rice)
• 2  cups chicken broth
• 2  cups water
• 1  onion, diced
• 1  garlic clove, crushed
• 1  tablespoon butter or 1  tablespoon margarine
• 3⁄4 cup  shredded mozzarella cheese or 3⁄4 cup parmesan cheese
• 2  tablespoons lemon juice

Directions

1. Risotto:
2. Sauté onion in butter until soft.
3. Add rice to onion mixture and coat rice with mix.
4. On a lower heat, add ½ cup broth and 2 tbsp lemon juice.
5. Stir constantly and add another ½ cup of broth.
6. Repeat with ½ cup broth, ½ cup water until rice is tender but not mushy. It should be done slowly, and not all liquid needs to be used.
7. Stir in cheese.
8. Tuna:
9. Baste tuna in Worcestershire sauce and lemon juice.
10. sprinkle salt and pepper on both sides of the steak.
11. On high heat, add oil or spray to a saute pan and wait for it to heat.
12. Sear the tuna on each side for only 1-2 minutes. Tuna steaks should be eaten with pink in the middle and should not be over cooked.
13. Serve with lemon.