Roast tomato and spring onion risotto with seared tuna
by Adam Gray

Ingredients

Fish & Shellfish

  • 4 tuna steaks, 150g each

Fruit & Vegetables

  • 1 lime, juiced
  • 20 cherry tomatoes
  • 1 onion, finely diced
  • 4 spring onions

Oils & Vinegars

  • 300ml of rapeseed oil

Store Cupboard

  • 1.5l vegetable stock
  • salt
  • ground white pepper

Cereals, Grains & Pasta

  • 500g of Arborio risotto rice

Beverages

  • 150ml of white wine