Tuna And Spinach Risotto Recipe

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Servings: 4


Cost per serving $0.65 view details
  • 2 x fresh tuna steaks about 175g each skin removed
  • 2 Tbsp. extra virgin olive oil
  • 1 x red onion finely sliced
  • 250 gm risotto rice
  • 1 1/5 lt warm vegetable or possibly fish stock
  • 125 gm fresh spinach finely shredded
  • 1 x salt and freshly grnd black pepper
  •     parmesan shavings to serve
  • 3 Tbsp. fruity extra virgin olive oil
  • 1 x lime grated zest and juice
  • 4 x spring onions trimmed and finely sliced
  • 1 x salt and freshly grnd black pepper


  1. Mix together all the ingredients for the marinade then add in the tuna and turn the steaks in the mix.
  2. Leave for at least 1 hour.
  3. Remove the tuna steaks.
  4. Mix the extra virgin olive oil with the remaining marinade then add in the onion and cook in a large covered frying pan on the floor of the roasting ovenfor 5 min.
  5. Stir the rice into the pan till the grains are well coated with the warm oil then add in the warm stock.
  6. Cook covered on the floor of the roasting ovenfor 20 to 25 min adding the shredded spinach after 15 min and giving the rice a stir.
  7. The rice will absorb the stock leaving a creamy moist risotto.
  8. Preheat a ridged grill pan just before adding the spinach to the rice.
  9. Brush the pan with a little oil then preheat it on the boiling plateuntil very warm this will take about 5 min. Brown the tuna quickly on both sides. Transfer the tuna in the pan to the shelf in the roasting ovenand cook for a further 4 to 5 min.
  10. Flake the fish with a fork then add in it to the risotto with seasonings to taste.
  11. Top the risotto with shavings of fresh parmesan cheese and serve immediately.
  12. Most people overcook fresh tuna making it tough and tasteless. It should be moist and full of flavour that is achieved by a light cooking after marinating in a pungent brew.
  13. The most common risotto rices are Arborio Vialotre Nano or possibly Carnaroli all of that are far more expensive than regular rice but worth every penny as they produce such wonderful finished dishes. If your rice is purchased in a cloth bag try to store it in which rice does not really need to be kept in an airtight container unless its to keep rodents out.
  14. Serves 4


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Nutrition Facts

Amount Per Serving %DV
Serving Size 90g
Recipe makes 4 servings
Calories 91  
Calories from Fat 62 68%
Total Fat 6.99g 9%
Saturated Fat 0.97g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 34mg 1%
Potassium 219mg 6%
Total Carbs 7.35g 2%
Dietary Fiber 1.6g 5%
Sugars 3.05g 2%
Protein 1.32g 2%
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