John Myers
Contents
show
Tuna Steaks, Tomato Risotto with Broccoli
The perfect tuna steaks, tomato risotto with broccoli recipe with a picture and simple step-by-step instructions.
*** for the risotto *
- 1 piece Onion
- 3 tbsp Olive oil
- 280 gr Riottot rice
- 400 ml Good quality tomato juice
- 500 ml Poultry stock
Tuna steaks
- 2 piece Tuna steaks
- Salt pepper
- Olive oil
- Lemon juice from 1/2 lemon
*** for the broccoli *
- Frozen broccoli
- Salt pepper
- 1 tbsp Chopped almonds
***für das Tomatenrisotto***
- Finely dice the onion, fry in 1 tablespoon of oil, add the risotto rice, sauté and then add some of the stock and the juice, cook over a low heat for about 20 minutes, stirring occasionally and adding more liquids. Salt and pepper to taste.
- Preheat the oven to 90 degrees, clean the tuna steaks. acidify but do not salt, fry briefly on both sides in a grill pan with the addition of oil or butaris and then put in the oven for about 15 minutes (the fish is then still a bit translucent)
- In the meantime, prepare and cook the frozen broccoli, drain and mix with a little butter, salt and pepper as well as the chopped almonds and add.
- Arrange everything together on a preheated plate
- NOTE 5: Franz is of course right that the amount of risotto for 2 people is a little too much. But I always prepare a little more and then freeze the rest in the cooking bag. So I always have a small amount in stock when I’m short on time. So, halve the amount if it is only for 2 people
Facebook Comments