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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