As a follow on from last week’s seafood dish I thought I would post my first experience cooking a yellow fin tuna steak or also known as Ahi tuna.This type of tuna has no bacteria that affects us humans and therefore can be cooked medium rare. Since this is fabulously healthy and good for you, I thought it would be an awesome idea to develop this complementary quinoa risotto to go with it. I hope I have done well and I am keen to hear your thoughts in the comments below.
Makes 2 portions
2 Ahi Tuna steaks
1 tbs of sesame oil
1 cup of quinoa
8 cherry tomatoes
slice of lemon
2 cups of vegetable stock
pinch of salt and pepper
Start by washing your quinoa in cold water. Once you have done that transfer to a saucepan, add the vegetable stock and bring to boil. Reduce the heat to low-medium and boil until the quinoa has become see through.
Heat your oven at 180 degrees Celsius and place your cherry tomatoes on an oven tray drizzled with a dash of olive oil, and cook for 10-15 min, or until the tomatoes have gone soft.
Once the quinoa is cooked, add the roasted tomatoes to them and mix. Now you can get your griddle pan nice and hot, drizzle the fish with sesame oil on each side and cook on the griddle for 1 minute on each side. If you would like your fish cooked all the way through add another 1-2 minutes on each side.
All you have to do now is plate up and enjoy.