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Grilled Tuna with Saffron Risotto Portobello Mushrooms and Asparagus

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Ingredients

  • FOR RISOTTO:
  • 6 cups fish stock (available frozen at
  • many fish markets and supermarkets)
  • 1 generous pinch saffron threads
  • 2 tablespoons butter
  • 1/2 small onion, peeled and minced
  • 1 tablespoon dried thyme
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Asiago or Parmesan
  • cheese
  • FOR VEGETABLES:
  • 8 green asparagus, washed, tough
  • ends removed
  • 8 white asparagus, washed, tough ends
  • removed
  • 4 portobello mushrooms, cleaned,
  • tough stems and gills removed
  • 4 tablespoons Basil Aioli (see crab cake recipe) or mayonnaise
  • sea salt and freshly ground black
  • pepper
  • FOR TUNA:
  • 4 tuna steaks, 6-8 ounces each, about
  • 1 " thick salt and freshly ground pepper to taste
  • 4 tablespoons Basil Aioli (see crab cake recipe) or mayonnaise

Details

Preparation

Step 1

FOR RISOTTO:
In saucepan, bring fish stock to a boil.
Remove from heat. Add saffron and steep for 10 minutes. Return to stove and keep hot. Heat large, heavy saucepan or skillet over medium heat; melt butter and cook onion and thyme until onion is translucent but not browned. Increase heat to medium high and add rice. Saute, stirring constantly, for several minutes or until rice is thoroughly coated. Add wine and stir until liquid
is almost completely absorbed. Add 1 cup prepared hot fish stock, stirring steadily until liquid has been absorbed before adding another cup of stock. Continue until rice is tender but not soft; not all stock may be needed. Stir in cheese.

FOR VEGETABLES:
Heat salted water to a boil in large pot. Add asparagus and remove from heat. Let stand for 1 minute to cook. Drain completely. Split each spear in half lengthwise. Coat asparagus and mushrooms with aioli; season with salt and pepper to taste. Grill until tender. Note: Grill mushrooms topside-down first so aioli is absorbed more completely.

FOR TUNA:
Heat oiled grill. Season tuna with salt and pepper, and rub each steak with 1 tablespoon aioli or mayonnaise. Grill approximately 1 minute per side for rare or 2 minutes for medium rare.

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