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Tuna Risotto

Updated: Jan 17


Eating more fish is high on my list for a more balanced diet. Tuna is a real all rounder when it comes to healthy food, not only great for the cardiovascular system but also rich in other nutrients such as Vitamin B, Potassium, and zinc.

This is a real ‘shovel in’ comfort food but still a great healthy meal.

Serves Two

Ingrediants


Two Tuna steaks

150g risotto rice

1 Large onion-finely chopped

2 Cloves Garlic-finely chopped

2Tbsp Olive Oil

75g Frozen Peas

2 tsp Fennel seeds

500ml water

6 small Button Mushrooms sliced

1 Tbsp grated Parmesan


Instructions

  • Lightly Fry the chopped onion in a little of the Olive Oil for five minute.

  • Add the risotto rice and keep stirring until you can hear it crackle, but don’t let it catch on the bottom of the pan.

  • Pour in the water and add the garlic, peas and fennel seeds.

  • In a separate pan quickly brown your mushrooms then add to the risotto.

  • Keep stirring continuously for about 15 minutes, the rice will start to absorb the water.

  • Once your rice is almost done, sprinkle a little Olive Oil onto your Tuna steaks.

  • Use the same pan that you cooked the mushrooms in to quickly fry the Tuna steaks. They will only need a couple of minutes on each side-At Most.

  • Take Tuna out of pan and rest for two minutes.

  • Double check rice to see if it’s cooked through enough, I like it with a tiny bite left.

  • Serve the risotto with a sprinkle of Parmesan and top with the Tuna.