Tuna Steak With Risotto

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Risotto:
  • Sauté onion in butter until soft.
  • Add rice to onion mixture and coat rice with mix.
  • On a lower heat, add ½ cup broth and 2 tbsp lemon juice.
  • Stir constantly and add another ½ cup of broth.
  • 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.
  • Stir in cheese.
  • Tuna:
  • Baste tuna in Worcestershire sauce and lemon juice.
  • sprinkle salt and pepper on both sides of the steak.
  • On high heat, add oil or spray to a saute pan and wait for it to heat.
  • 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.
  • Serve with lemon.
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