John Myers
Tuna, Camembert Zucchini and Lemon and Herb Risotto
The perfect tuna, camembert zucchini and lemon and herb risotto recipe with a picture and simple step-by-step instructions.
- 500 g Yellowfin tuna
- 3 Pc. Zucchini round
- 400 g Camembert
- 50 g Fresh smooth parsley
- 50 g Basil
- Bio lemon zest
- 400 g Risotto rice
- 1 l Vegetable stock
- 200 g White wine dry
- 150 g Parmesan
- 1 Pc. Rosemary sprig
- 1 Pc. Garlic bulb
- 1 Pc. Onion
- Cut the zucchini in half, scoop out and place the pulp in a separate bowl. Debark the Camembert, chop it up and mix it with the zucchini pulp. Salt and pepper the mixture and add to the zucchini halves. Cover the zucchini halves with foil and store in the refrigerator.
- Salt and pepper the tuna and set aside.
- For the risotto, heat the rice with olive oil and onions in a saucepan. Then gradually deglaze with the stock and white wine. After about 20 minutes, depending on the temperature, the rice should already be swollen, which is the time to fold in the Parmesan and add the herbs.
- The rice should now rest for a while. Meanwhile, preheat the oven and bake the zucchinis for 20 minutes until they turn golden brown. Heat the oil in a pan with the garlic and then add the tuna. Fry the tuna for 1-3 minutes, depending on the preferred cooking point. To serve, drape the risotto on the plate with 2 spoons and add the tuna to the risotto.
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