Grilled tuna on barley risotto
- Preparation Time20 mins
- Cooking Time105 mins
- Serves4
- DifficultyEasy
Cooked lobster
1L fish stock
113g carrots
113g onions
2 tomatoes
55g butter
1 clove garlic, crushed
Finely chopped onion
2 sticks lemongrass
280g pearl barley
2 tomatoes, concasse
1 tbsp parsley
Salt and freshly ground black pepper
1) Take the lobster meat out and dice up the meat. Put aside until required.
2) Bring the stock, carrots, onions and tomatoes to the boil and simmer for an hour.
3) Melt butter add garlic, onion and crushed lemongrass and sweat, do not colour. Add the barley and then the stock, a ladleful at a time, until barley is almost cooked, approx 40 minutes.
4) Add the remaining stock, take out the lemongrass, add the tomatoes, parsley and chopped lobster and season. Leave to one side.
5) Cook the tuna steaks with olive oil and season. Put the risotto in a bowl with the tuna on top, squeeze lemon juice over and serve.