I’m not sure how it happened.  Ahi Tuna on sale for $6.99 a pound.  Text message…go there.  Do not pass go, do not collect $200 dollars…just bring home Tuna.  I have to say, I was a bit skeptical.  This was not Sushi grade tuna, for which we will pay up for.  But it was fresh and thick and begging for a swim in marinade.

Seared Ahi Tuna {with Thai Risotto}.

We marinated this gorgeous slab of tuna in a sweet & spicy marinade.  Soy (but not much), ginger, honey, rice wine vinegar, Serrano pepper, sesame oil, cilantro.

If I were a dude I would be quite proud of these grill marks.  Leaving it at that!

There was a debate over what side-dish to serve with, or as a bed for, our Seared Ahi Tuna.  At the suggestion of risotto, I crinkled up my nose…not sure creamy cheesy works here.

YOU are Lemony Thyme.  Change it and make it work.  Yes! I love that vote of confidence.  Thai Risotto with red curry paste and coconut milk it is.

Risotto is a process, one that is well worth each step.  I took my Basic Risotto Recipe with step-by-step how-to’s and subbed in coconut milk and Thai red curry paste for the liquid and aromatics.

The result was glorious.  Fabulous.  And all the other adjectives for delicious.  The tuna paired perfectly.  We reduced the remaining marinade and drizzled it over the dish.  Please make this.

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Seared Ahi Tuna with Thai Risotto

Prep Time 1 hour hour 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 2 -3

Author Libby with Lemony Thyme

Ingredients

For tuna & marinade…

• 3/4 lb. Ahi tuna
• 3 Tbl. rice wine vinegar
• 2 Tbl. sesame oil
• 2 Tbl. peanut oil
• 2 Tbl. soy sauce
• 2 Tbl. honey
• 2 Tbl. fresh ginger grated
• 2 Tbl. cilantro chopped
• 1 Serrano pepper thinly sliced
• 1 Tbl. peanut or other high-heat oil for searing

For Thai risotto…

• 2 Tbl. butter
• 1 cup fine diced onion
• 1/2 cup Arborio rice
• 2 cloves garlic minced
• 2 Tbl. red curry paste
• 1/4 cup dry white wine optional
• 1 14- ounce can light coconut milk
• 1 cup chicken or vegetable broth
• salt & pepper to taste

Instructions

For the tuna & marinade…

• Combine marinade ingredients in a zipper top bag. Add tuna and marinate for 1 hour. Meanwhile, prepare your Thai risotto.
• When the risotto is ready, heat your grill or grill pan to medium high. Coat with high-heat oil. Sear tuna for 1-2 minutes, then quarter-turn it on the same side for criss-cross grill marks, for another 1-2 minutes. Flip and repeat on other side, depending on thickness. Remove from heat and allow to rest for 5 minutes. Slice on the diagonal and serve on a bed of Thai risotto.

For the risotto…

• In a 2-quart saucepan, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté until translucent, about 4 minutes.
• Add rice and cook 2-3 minutes, stirring constantly, until rice is opaque. Add the garlic and red curry paste, stir until fragrant, about 1 minute.
• Add the white wine and cook, stirring, until absorbed.
• Add 1/2 cup of coconut milk to rice and stir continuously until absorbed. Continue adding 1/2 cup coconut milk at a time, stirring continuously until absorbed after each addition. Continue until all milk has been added, about 20 minutes. Test rice for tenderness. If additional liquid is needed add broth in 1/2 cup increments. Season with salt & pepper to taste.

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Arancini {with Basil Pesto & Marinara Sauce}

I was the girl who grew up eating my spaghetti with butter and parmesan cheese.  No red sauce for this kid.  I even scraped the sauce off pizza before eating it.  

Over time I fell in love with Alfredo Sauce but still avoided tomato based sauces for the most part.  It was all about white sauce in our home, with lasagna and occasionally meatballs being an exception.  This all changed on Christmas Day.

Our annual family Christmas dinner has evolved over the years into a vast array of appetizers and heavy hors d’oeuvres.  Each family brings a couple different dishes to share. 

This past Christmas I made Arancini, deep fried mozzarella stuffed risotto balls served with homemade basil pesto and store bought marinara sauce. 

We’ll get back to the marinara sauce in a minute. 

The risotto balls were a hit, definitely a recipe worth sharing.  Yet with the hustle and bustle of the holidays no pictures were taken until now.

THE Marinara Sauce

When the party was over nearly a full jar of marinara sauce remained in our refrigerator.  I decided to make those occasional Italian Meatballs and serve them with the marinara sauce. 

Rao’s Marinara Sauce.  

Oh my word. 

Rrrrao. 

No, no…really, unless you’ve had Rao’s you won’t appreciate when I say, it changed our lives.  

Little did I know when I selected it off the super market shelf that this sauce had achieved award winning status.  We are full-in believers now.  Rrrrrao. 

If you want to hear your family roar like tigers you’ll want to pick up a jar.  Spaghetti & Meatballs with Rao’s Marinara have become a weekly staple for us.  We are working on our own copycat version of Rao’s but for now I’m keeping an eye on the sale flyers and stocking up.

The Arancini

So now back to what you came for.  Arancini begins with a Basic Risotto Recipe that is then chilled for about an hour.  A beaten egg and fresh basil are stirred in before forming the risotto into 1 1/2-inch balls.  A cube of mozzarella cheese is inserted into the center of each ball which is then sealed around it.

The cheese stuffed rice balls are then breaded.  Each ball is dipped into flour, then beaten egg, then dry Italian bread crumbs; coating well.

Working in small batches, the Arancini are fried in oil until nicely browned on all sides.  The outside will become crispy while the cheese center is nice and gooey.  Serve the Arancini with Basil Pesto & Marinara Sauce, for twice the dipping pleasure.

Arancini {with Basil Pesto & Marinara Sauce} is a fabulous appetizer that can be prepared at home, just allow yourself enough time to prepare the basic risotto recipe first, including time to chill it.  Your family and guests will love and appreciate this classic Italian dish.

All my best,
xo Libby

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Arancini {with Basil Pesto & Marinara Sauce}

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 8

Author Libby with Lemony Thyme

Ingredients

• Basic Risotto Recipe recipe link in post
• 3 eggs
• 2 Tbl. fresh basil chopped
• 1/2 cup mozzarella cubed
• 1/2 cup flour
• 1 cup dry Italian bread crumbs
• Peanut oil for deep-frying
• Basil pesto
• Marinara sauce

Instructions

• Prepare Basic Risotto Recipe according to instructions. Chill for 1 hour. Stir in 1 beaten egg and fresh basil. Form into 1 1/2-inch diameter balls. Press mozzarella cube into the center of each ball and seal by rolling into a smooth ball.
• Set up three bowls for the breading. One for flour, one for two beaten eggs, one for the Italian bread crumbs. Dip each risotto ball into flour, then egg, then breadcrumbs; coating each one well.
• Heat 2 inches of oil in a large saucepan until a deep-fry thermometer reads 370 degrees. Fry the balls in small batches until they are well browned on all sides. Drain on paper towels. Serve warm with basil pesto and warm marinara sauce. Yield = 16 Arancini

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