Comments on: Seared Ahi Tuna with Thai Risotto

By: Annie

Annie — Tue, 05 Aug 2025 03:33:42 +0000

5 stars as is! No mods! I am also a big modifier of recipes. After reading this one, I found nothing to modify! My 19 year old kid is on a big tuna kick. I don’t really eat or cook fish often despite growing up literally on the sea (also currently live on a boat). We had a rare land based night where I could cook in a real kitchen and I got him a 1/2 lb of tuna and did this. Thai is his favorite cuisine as a default setting.

If I have any mods it’s just that I put the marinade in my cuisinart. I used a jalapeño instead of a Serrano (and half of it – deseeded), and I added lemongrass to the marinade because the grocery store had it on hand. I also probably used a cup-cup and a half of chicken broth to the risotto after it tightened with the coconut milk. Because I typically use low sodium stuff (regular tamari and broth and stuff can be too salty) I added salt to the risotto before serving. But otherwise as is – this is a fantastic meal! I put sliced watermelon on a plate next to it!

It was delicious!

By: Lisa Gruen

Lisa Gruen — Mon, 27 Mar 2023 02:18:12 +0000

Amazing fusion dish! Well done! Kudos and thanks to you! I followed your directions exactly but used gluten-free Tamari to make the dish gluten-free. I also used “Better than Boullion Vegetable broth” to get the consistency of the risotto perfect. It was absolutely delicious. The sweet and salty…OMG! My only suggestion is to double the risotto recipe.

By: libby

libby — Fri, 27 Oct 2017 00:53:26 +0000

In reply to Debra Q Markowitz. Well you just made my day!! Thank you for sharing your experience. You inspire me to keep sharing what I love to do.

By: Debra Q Markowitz

Debra Q Markowitz — Thu, 26 Oct 2017 23:27:41 +0000

So, I’m staring at a pound of gorgeous ahi tuna and strolling through my brain, trying to think of something fabulous and interesting to do with it. I wondered….. seared tuna risotto? Hmmmm… I wonder if anyone has ever done anything like that….. I knew I could figure out something along those lines, but I googled it to see if anyone had any ideas. And there you were! I had everything in your recipe in stock, except for fresh ginger. I thought about using powdered ginger, but we both know that it’s just not the same. So, I decided that rather than using inferior ginger, I’d change it up a bit. I substituted fresh garlic, and thought that Thai basil, rather than the cilantro (I had both), would marry well with it. After marinating, I coated the tuna in black and white sesame seeds and pan seared it, which was my original plan.
I followed your risotto recipe exactly (this is rare for me, as I almost always change things up to my tastes and my methodology) because I couldn’t think of a thing to change.
I added some chopped cilantro over the top of the dish for garnish.
Languishing in the back of the fridge, I had a couple of artichokes that were begging to be used, so I steamed them and served them with a simple dip of lime and garlic aioli, with a bit of siracha for kick.
What a wonderful, middle of the week dinner!
Thanks for this great recipe. Next time I’ll plan ahead and make it with the ginger.

By: Lukas

Lukas — Fri, 17 Feb 2017 03:02:11 +0000

Loved it, it tasted great, but your recipe is missing when to add the curry paste. No where in the cut out does it mention when to add it. Just thought I’d let you know.

By: libby

libby — Mon, 01 Jun 2015 18:36:25 +0000

In reply to Beverley. Thank you so much Beverley. We had to go back and buy more tuna while it was still on sale. So delicious.

By: Beverley

Beverley — Sun, 31 May 2015 08:48:46 +0000

oh Libby you make my heart flutter wit yumminess….I’m a huge fan of tuna and never thought of marrying it up with risotto. Now I am completely converted. Thank you