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Tuna Steak Risotto

Don’t be challenged by risotto, it is actually pretty easy but it needs a little bit of time and patience.  This one calls for vegetable stock, so I could taste it for once and I assure you it’s good.  The tuna…you’ll have to take my husband’s word for it but he gave it the thumbs up.  If you are cooking for veggies then the risotto is pretty substantial on itsown but you might want to replace the tuna with a thick slices of tofu, prepared and seared in the same way as the tuna in this recipe.

This would also work with sea bass (my fishmonger had some good looking tuna in which I hadn’t put with risotto before so I gave it a go, all for Scarlett & Mustard because I’m nice like that).

In this recipe I used Scarlett & Mustard rapeseed oils – both the garlic and the smoked, may as well make the most of them!

Serves 2.


2 x tuna steaks (around 150-200g each)

Cherry tomatoes, halved (about 200-250g)

1 x small onion (chopped very finely)

2 x tablespoons frozen peas (thawed)

Arborio (risotto) rice (250g)

Vegetable stock, hot (around 750ml)

3-4 spring onions (sliced into fine rings)

1 x tablespoon Scarlett & Mustard garlic rapeseed oil (plus a little extra for drizzling)

1 x tablespoon Scarlett & Mustard smoked rapeseed oil

1 x tablespoon mint leaves, chopped

Salt and pepper to taste



1.    Preheat the oven to 160 degrees.

2.    Place the halved cherry tomatoes in a roasting tray, season with salt and pepper and drizzle with a little garlic oil.  Roast the tomatoes in the oven for around 10 minutes until they have softened.  Once done, remove and set aside (retain all the lovely juices).

3.    Heat the garlic oil in a large frying pan at a medium heat.  Add the onion and cook until the onion is soft (but don’t let it brown).

4.    Once the onion is soft, add the risotto rice and stir well.  Keep stirring and cook for about 2 minutes.

5.    And now for the patience…add the hot stock, a ladle at a time, and stir (pretty much continuously I am afraid but if you turned your back for a minute all is not lost).  Once all the liquid is absorbed, add another ladle of stock and keep going until the rice is cooked (you may not need all the stock).  Taste as you go and once the rice is tender and soft (it should still be a little al dente or nutty in texture) remove from the heat.  Season at this point to your liking.

6.    Add the peas, spring onions and tomatoes and combine.

7.    Set aside, making sure to keep the risotto warm.

8.    Brush the tuna steaks with the smoked rapeseed oil and season with salt and pepper.

9.    Drizzle some extra smoked rapeseed oil into a griddle pan (you can also use a non-stick regular frying pan) and put the heat on high.  Add the tuna and cook for up to 3 minutes on each side depending on how you like it done (I think it should be pink in the middle but it is up to you).

10.  Return the risotto to the heat briefly to ensure it is warmed through and stir through the mint leaves. Ladle on to plates and place a tuna steak on top.

11.  Serve (you can add a wedge of lemon, some watercress or just go for it as it is).


And there you go.  This is really simple and pretty quick, I reckon it could qualify as a mid-week supper and is impressive enough for a dinner party.  Enjoy.

For more of Lisa’s amazing recipes and tasty serving suggestions see her blog: or follow her on twitter: @intrepidveggie

Tuna Steak Risotto
Posted 28.09.15