John Myers
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Tuna Skewers with Risotto in Pointed Peppers
The perfect tuna skewers with risotto in pointed peppers recipe with a picture and simple step-by-step instructions.
for the skewers
- 4 Pc. Tuna medalions
- 1 small Zuchini
- 1 small Red onion
- 250 g Cherry tomatoes
- 8 Pc. Wooden skewers
for the marinade
- 1 tsp Oregano
- 1 tsp Dill
- 1 tsp Grated lemon peel
- 2 tbsp Rapeseed oil
for the pointed peppers
- 1 small Red onion
- 2 Pc. Red pointed peppers
- 1 Cup Risotto rice
- 75 g Goat cheese in small cubes
- 250 ml Vegetable broth
- 1 tbsp Tomato paste
- 1 tsp Goulash cream
- 1 handful Basil, finely chopped
- 1 pinch Salt, pepper, chilli
- Soak the skewers. Mix the marinade. Cut the medalions into bite-sized pieces. Peel the onion and cut into wedges. Halve the zucchini and cut into approx. 1 cm thick slices. Place the cherry tomatoes, zucchini, onion wedges and tuna alternately on the skewers. Brush with the marinade and leave to soak for about an hour.
- In the meantime, finely chop the onion, fry in a little rapeseed oil until translucent, add the rice. As soon as it is translucent, add the vegetable stock and simmer gently over a low heat until the liquid is gone. the rice should still have bite. Chop the remaining zucchini and tomatoes and mix with the other ingredients in the rice. Fill the peppers with it and cook in the oven at 120 ° top and bottom heat for about 30 minutes.
- Set the oven to the 200 ° grill function. Bake the tuna skewers (together with the peppers) on both sides for about 4-5 minutes – or fry the skewers in the pan. Then bake the peppers for about 30-35 minutes at about 160 °. Have fun cooking!
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