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Tuscan Tuna & Asparagus Risotto

Prep 15 minutes | Cook 45 minutes | Advanced | Serves 2 | Italian

This luxurious Tuscan-inspired risotto brings together the richness of tuna with the fresh, earthy notes of asparagus. Its velvety texture and vibrant flavors create a dish that feels like a comforting embrace, perfect for a cozy night in.

Method

1. Step 1: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add shallot and garlic, sauté until translucent.
2. Step 2: Stir in Arborio rice, coating it evenly with the oil, and cook for 2-3 minutes until the edges of the rice become translucent.
3. Step 3: Pour in the white wine and let it simmer, stirring occasionally, until the wine is mostly absorbed.
4. Step 4: Gradually add the stock, one ladle at a time, stirring frequently. Allow each ladleful to be mostly absorbed before adding the next.
5. Step 5: While the risotto is cooking, heat the remaining olive oil in another pan. Season the tuna with salt and pepper, sear on each side for about 3-4 minutes, then set aside to rest.
6. Step 6: In the same pan, add asparagus and cook until tender, about 5 minutes. Cut into 2-inch pieces.
7. Step 7: Once the risotto is creamy and the rice is al dente, stir in the butter, Parmesan cheese, lemon zest and juice, and season with salt and pepper to taste.
8. Step 8: Flake the tuna into large chunks and gently fold it along with the asparagus pieces into the risotto.
9. Step 9: Serve immediately, garnished with fresh basil leaves.

Serving suggestion

Crusty Italian bread with olive oil and balsamic vinegar for dipping.

Chilled Pinot Grigio or a light, zesty Italian white wine.