Peel shallots, cut into slices and place in a saucepan. Add the fish stock, white wine and vinegar, bring to the boil and reduce to approx. 100 ml. Remove shallots. Let cool down to about 60-70 degrees.
Then gradually add the ice-cold butter until the sauce is a bit thick. Always stir. The sauce must not start to boil under any circumstances, but it must also not get too cold, otherwise the butter will not melt. Season to taste with salt and pepper.
Wash the two types of rice separately in a sieve and bring to the boil in two pots with 2.5 cups of water each, then reduce the temperature, put the lid on and cook until soft for about 40-50 minutes. Finally, season with salt.
Cut off the woody ends of the asparagus and, depending on the texture, peel a little more at the bottom. Melt the butter in a pan, add the olive oil and sweat the asparagus. Deglaze with the stock and season with salt, pepper and nutmeg (preferably freshly ground). Caution, asparagus must not become too soft!
Grill the tuna on both sides over high heat for about 1.5 minutes so that the fish remains raw inside, then add salt and pepper (with the pepper mill).
Put the rice (first the black, then the red) in a ring, press it down a little and then lift the ring off. Place the asparagus decoratively on the plate, put on a saucepan with a large spoon, place the fish halfway on it and add a little more sauce to the fish and asparagus.
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