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Ingredients

For the tuna

1 lime, juice only
1 garlic clove, peeled, crushed
2 tbsp olive oil
salt and freshly ground black pepper
200g/7oz fresh tuna steak

For the risotto

2 tbsp olive oil
150g/5½oz long-grain rice, cooked according to packet instructions, drained
3 spring onions, chopped
5 baby sweetcorn, chopped
pinch chilli flakes
pinch curry powder
100ml/3½fl oz white wine
200ml/7fl oz chicken stock
salt and freshly ground black pepper

For the tomato garnish

6-8 cherry tomatoes
2 tbsp olive oil
salt and freshly ground black pepper
½ lime, to garnish

Preparation method

Preheat the oven to 200C/400F/Gas 6.

For the tuna, mix together the lime juice, garlic, olive oil and salt and freshly ground black pepper in a shallow dish. Add the tuna and turn several times to coat in the marinade. Set aside for about ten minutes, or longer if possible (store in the fridge if marinating for longer than 15 minutes).

Meanwhile, for the risotto, heat the oil in a wok until the oil is smoking, add the cooked drained rice, spring onions and sweetcorn and fry for 4-5 minutes. Add the chilli flakes, curry powder and wine and bring to the boil, then add the stock. Bring the mixture to a simmer, season with salt and freshly ground black pepper and cook for a further 4-5 minutes.

Meanwhile for the tomato garnish, place the tomatoes in a roasting tin, drizzle over the olive oil and season with salt and freshly ground black pepper. Roast in the oven for 6-8 minutes, or until tender.

Sear the marinated tuna in a hot chargrill pan for 2-3 minutes on both sides, or until browned all over but still pink in the middle. Remove from the pan to rest.

To serve, spoon the spicy risotto into a shallow bowl and place the tuna steak on top. Arrange the roasted tomatoes over the tuna and garnish with the lime half.