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Grilled tuna and crab basil risotto with crushed pistachios
Serves: 2
Ingredients
- 200g arborio rice (Lamb Brand)
- 1 small leek
- 50g butter
- 2 cloves garlic
- Bunch basil leaves
- 1/2 red chilli
- 50g drained tinned crab meat
- 1/2 glass white wine
- 1 1/2 glass fish stock
- 1/2 cup fresh cream (Benna)
- 2 tbsp crushed pistachios
- 250g tuna fresh cut in 2 thick fingers 8cm long
- Few baby rocket leaves
Method
In a saute pan seal the tuna from all sides and remove, add chopped garlic, leeks and chilly on low heat with the butter mixing continuously. Add the rice and keep mixing for another minute and pour in the wine and warm stock, simmer until all liquid is absorbed. Once rice is nearly cooked and all stock is absorbed add the crab meat, chopped basil and cream, mix well season and keep cooking for a few more minutes. Serve the risotto with the tuna steak on the side garnished with rocket leaves and pistachios.
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