Grilled tuna on barley risotto

  • Cooked lobster
  • 1L fish stock
  • 113g carrots
  • 113g onions
  • 2 tomatoes
  • 55g butter
  • 1 clove garlic, crushed
  • Finely chopped onion
  • 2 sticks lemongrass
  • 280g pearl barley
  • 2 tomatoes, concasse
  • 1 tbsp parsley
  • Salt and freshly ground black pepper
  • 4 (140g) tuna steaks
  • 1 tbsp olive oil
  • Lemon
1) Take the lobster meat out and dice up the meat. Put aside until required.

2) Bring the stock, carrots, onions and tomatoes to the boil and simmer for an hour.

3) Melt butter add garlic, onion and crushed lemongrass and sweat, do not colour. Add the barley and then the stock, a ladleful at a time, until barley is almost cooked, approx 40 minutes.

4) Add the remaining stock, take out the lemongrass, add the tomatoes, parsley and chopped lobster and season. Leave to one side.

5) Cook the tuna steaks with olive oil and season. Put the risotto in a bowl with the tuna on top, squeeze lemon juice over and serve.

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