Seared Tuna with tomato and spinach risotto
By Chef Frank Liberoni
1 Tbsp Olive Oil
2 tbsp Garlic
2 cups of Risotto
2oz Tomato concasse
4 cups chicken Stock
Parmesan Reggiano
4 oz fresh spinach
Butter
4ea 4oz tuna
Salt ,pepper
Olive oil
garlic
Method
Marinate Tuna in olive oil and garlic
In a hot skillet sear tuna on each side and cook to the desired temperature
In a medium skillet heat olive oil and sauté Garlic.
Add risotto sauté for a few minutes deglaze with white wine.
Add chicken stock in 3 stages ,reducing each time until almost dry
Add spinach in the final stage.
Finish with butter and Parmesan reggiano