Friday, July 27, 2007

Seared Tuna Steaks with (first of the season) Roasted Brussels Sprouts & Wild Mushroom Risotto

On my way home last night (after a long day at the office, he he!) I decided to surprise my hubby with his favorite dinner. Since my favorite fish monger was not at the farmers market I caved and headed to Whole Foods to pick up this sashimi grade tuna steak which I lightly seasoned and seared. Look out Blue Water Grill... When searing fish try to use a nonstick pan and DONT TOUCH IT until it's ready to turn, about 4 minutes each side for a medium sized filet.

The brussels sprouts were small, tender and a bit crisp as I made them with some sauteed garlic scapes (you must try these if you can find them somewhere, they are the tops of the garlic plant).

The wild mushroom risotto was made by sauteeing oyster, shitake, and crimini mushrooms and fresh thyme in olive oil then adding the traditional orzo rice to pan to coat all the rice. (Don't forget not to add salt until the mushrooms begin to give off some water) After about 2 minutes of toasting the orzo and infusing the mushroomy goodness you begin adding chicken or veggie broth, about a cup at a time letting most of the liquid become absorbed before adding more. G is a pro at helping with this part!

There you have it. This is a simple and quick meal. You can make a few large filets of tuna and slice them over the risotto to serve at a dinner party. It's a nice way to make your guests feel special and doesn't require an entire filet for each person.

We're off to Chi-town for the weekend and will post photos when we return. Happy Friday :)


Jackie said...

That looks really delicious. Must make it soon.

westcoastlady said...

I was lucky enough to have some of the seared tuna. It tastes just as good as it looks. I'm going to raid your kitchen tomorrow for other good leftovers.