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PREP 10 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

For the tuna steaks
  • 2 Sustainably caught tuna steaks
  • Juice of one lemon
  • Handful of chopped parsley
  • Pinch of salt
  • 2 Capfuls of rapeseed or extra virgin olive oil
For the orzotto
  • 150 g Orzo
  • 250 ml Pasatta
  • 8 Cherry tomatoes - quartered
  • 500 ml Chicken or veg stock - you may need more or less depending on the pan you use
  • 1 White onion - diced
  • 2 Garlic cloves - finely diced
  • 2 tsps Old Bay seasoning - if you don’t have this use some paprika & oregano powder
  • ½ Red or green chilli - sliced
  • Season with salt & pepper to taste
  • 1 tbsp Balsamic vinegar
  • Splash of water - if needed
Lemon & Parsley Tuna Steaks

Lemon & Parsley Tuna Steaks

With a picante tomato Orzotto

This is a great alternative to an Asian style cooked tuna steak. Some may think it’s a bit unusual but I think it works! For those who are unsure of what an Orzotto is, it’s risotto dish but made with the pasta, orzo. Delicious!

1) Start by chopping up all the vegetable elements, get the stock in a pan to gently simmer and get a griddle pan out for the tuna steaks

2) In a pan on the hob add some oil and add in your onion to gentle sweat for about 5 mins on a low heat, so they don’t burn (there’s nothing worse!)

3) Now add in your chilli and garlic to sweat along with the onion for a further 3 mins - now add the tomatoes

4) Combine these ingredients well and sweat together until the mixture goes quite jammy - should take about 4 mins

5) Now, add in your orzo and combine altogether until the orzo takes on the colour of the tomatoes

6) Add in your Old Bay seasoning or alternative along with the pasatta - simmer gentle for about 2 mins

7) Now add in two big ladles of your stock or until it covers everything by at least 1/2 cm

8) Leave to simmer gentle for about 3-4 mins until the orzo starts to absorb - add more stock once the orzo starts feeling heavy to move around

9) Continue this process until the orzo is fully cooked which should take about 10-12 mins - just got to taste it to check

10) Once that’s cooked, take off the heat, season to taste and then stir in the balsamic vinegar (You don’t have to use this but it adds a sharpness which works with the tuna)

11) Now that’s cooked, oil your tuna on each side and sprinkle with some salt and wack on a medium-hot griddle pan

12) You only need to cook them for about 2 mins on each side - once that’s done take off the heat and leave to rest whilst you get the lemon parsley dressing sorted

13) Roughly chopped the parsley and add it the juice of the lemon, salt and oil

14) Add a splash of water to the orzo if it needs loosening up a bit, it should happily slip off the spoon

15) Plate up the orzotto first, then the tuna on top then drizzle with the lovely lemon parsley dressing


Enjoy!

Lemon & Parsley Tuna Steaks

Lemon & Parsley Tuna Steaks

With a picante tomato Orzotto

This is a great alternative to an Asian style cooked tuna steak. Some may think it’s a bit unusual but I think it works! For those who are unsure of what an Orzotto is, it’s risotto dish but made with the pasta, orzo. Delicious!

PREP 10 minutes
TOTAL 30 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the tuna steaks
  • 2 Sustainably caught tuna steaks
  • Juice of one lemon
  • Handful of chopped parsley
  • Pinch of salt
  • 2 Capfuls of rapeseed or extra virgin olive oil
For the orzotto
  • 150 g Orzo
  • 250 ml Pasatta
  • 8 Cherry tomatoes - quartered
  • 500 ml Chicken or veg stock - you may need more or less depending on the pan you use
  • 1 White onion - diced
  • 2 Garlic cloves - finely diced
  • 2 tsps Old Bay seasoning - if you don’t have this use some paprika & oregano powder
  • ½ Red or green chilli - sliced
  • Season with salt & pepper to taste
  • 1 tbsp Balsamic vinegar
  • Splash of water - if needed

1) Start by chopping up all the vegetable elements, get the stock in a pan to gently simmer and get a griddle pan out for the tuna steaks

2) In a pan on the hob add some oil and add in your onion to gentle sweat for about 5 mins on a low heat, so they don’t burn (there’s nothing worse!)

3) Now add in your chilli and garlic to sweat along with the onion for a further 3 mins - now add the tomatoes

4) Combine these ingredients well and sweat together until the mixture goes quite jammy - should take about 4 mins

5) Now, add in your orzo and combine altogether until the orzo takes on the colour of the tomatoes

6) Add in your Old Bay seasoning or alternative along with the pasatta - simmer gentle for about 2 mins

7) Now add in two big ladles of your stock or until it covers everything by at least 1/2 cm

8) Leave to simmer gentle for about 3-4 mins until the orzo starts to absorb - add more stock once the orzo starts feeling heavy to move around

9) Continue this process until the orzo is fully cooked which should take about 10-12 mins - just got to taste it to check

10) Once that’s cooked, take off the heat, season to taste and then stir in the balsamic vinegar (You don’t have to use this but it adds a sharpness which works with the tuna)

11) Now that’s cooked, oil your tuna on each side and sprinkle with some salt and wack on a medium-hot griddle pan

12) You only need to cook them for about 2 mins on each side - once that’s done take off the heat and leave to rest whilst you get the lemon parsley dressing sorted

13) Roughly chopped the parsley and add it the juice of the lemon, salt and oil

14) Add a splash of water to the orzo if it needs loosening up a bit, it should happily slip off the spoon

15) Plate up the orzotto first, then the tuna on top then drizzle with the lovely lemon parsley dressing


Enjoy!