Umami Seared Tuna with Wasabi-Infused Risotto

Ingredients

• 4 pieces tuna steaks
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 cup arborio rice
• 1 tablespoon wasabi paste
• 4 cups chicken broth warmed
• 1/2 cup parmesan cheese grated
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 Marinate the tuna steaks in soy sauce and sesame oil for 15 minutes.
2. 2 In a large pan, heat olive oil over medium heat. Add arborio rice and toast for 2-3 minutes, stirring constantly.
3. 3 Gradually add warmed chicken broth to the rice, one ladle at a time, stirring continuously until each addition is absorbed.
4. 4 Once the rice is creamy and al dente, stir in the wasabi paste, parmesan cheese, and butter. Season with salt and pepper.
5. 5 Heat a non-stick skillet over high heat. Sear the marinated tuna steaks for 1-2 minutes on each side for a rare center.
6. 6 Serve the seared tuna on a bed of wasabi-infused risotto. Garnish with a drizzle of sesame oil and a sprinkle of sesame seeds if desired.