Vegetable Risotto with Coriander and Pepper Crusted Tuna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 45.03 g | (46 %) | ||
| Fat | 16.55 g | (14 %) | ||
| Carbohydrates | 65.65 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.68 g | (16 %) |
| Vitamin A | 44.09 mg | (5,511 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.57 mg | (5 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 35.13 mg | (293 %) | ||
| Vitamin B₆ | 1.36 mg | (97 %) | ||
| Folate | 17.28 μg | (6 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 3.36 μg | (112 %) | ||
| Vitamin C | 5.81 mg | (6 %) | ||
| Potassium | 893.16 mg | (22 %) | ||
| Calcium | 44.66 mg | (4 %) | ||
| Magnesium | 76.45 mg | (25 %) | ||
| Iron | 2.54 mg | (17 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 2.28 g | |||
| Cholesterol | 59.37 mg |
Ingredients
- Ingredients
- 4 scallions
- carrot Celery (50 grams fine)
- 3 sprigs Lemongrass
- 4 Tbsps olive oil
- 300 grams Arborio rice
- 200 milliliters white wine
- 200 milliliters Vegetable broth
- 250 milliliters fish stock (jarred)
- 2 Tbsps Lime juice
- salt
- freshly ground peppers
- 500 grams very fresh Tuna
- 2 Tbsps black peppercorns
- 2 Tbsps Coriander
- Limes (for serving)
Preparation steps
Rinse, trim and thinly slice the scallions. Trim the lemongrass and cut crosswise into 4 cm (approximately 1 1/2-inch) long pieces.
Heat 2 tablespoons olive oil in a saucepan, and saute the scallions, carrots, celery and lemongrass 2-3 minutes.
Add the rice and cook, stirring until glassy and well coated. Add the white wine and cook, stirring occasionally until the rice has absorbed the wine. Season with salt and pepper. Add enough vegetable broth and fish stock to cover the rice by an inch. Cook, stirring frequently for 15-20 minutes, adding more broth as one amount has been absorbed until the rice is creamy with a slight bite. Stir in the lime juice.
Rinse the tuna, pat dry and divide into 12 equal cubes. Coarsely crush the peppercorns and coriander seeds in a mortar. Season the tuna pieces with salt and roll in the pepper and coriander mixture. Heat the remaining olive oil in a pan, saute the tuna 3-4 minutes.
To serve, remove the lemongrass pieces from the risotto. Divide the risotto among plates, arrange the tuna on top, garnish with lime slices.
