Roast tomato and spring onion risotto with seared tuna


Adam Gray serves up a delicious Mediterranean-style dish, with a vibrant cherry tomato and spring onion risotto as the base for a lightly seared tuna steak. The tuna is a lovely meaty addition, but the risotto also makes a fantastic recipe on its own, which could be useful if also serving to vegetarian guests.

First published in 2015




Tuna steak

Tomato risotto


Preheat the oven to 180°C/Gas mark 4. Halve the cherry vine tomatoes and put them on a small roasting tray
Season with sea salt and white pepper. Drizzle 100ml of rapeseed oil over the tomatoes, ensuring they’re well coated then bake for 8-10 minutes until soft
Remove the tomatoes from the oven and place in a bowl with the pan juices
Heat the vegetable stock in a saucepan. Meanwhile, finely chop the onion. In a separate medium heavy-based saucepan, heat 100ml of the rapeseed oil over moderate heat
  • 1.5l vegetable stock
  • 100ml of rapeseed oil
  • 1 onion
Add the chopped onion and cook gently, stirring often, for 3-5 minutes without browning. Add the rice and continue cooking for another 3 minutes, stirring occasionally
Pour the wine into the rice and stir until the liquid has almost evaporated. Add a cup of the hot vegetable stock and stir continuously until it has almost evaporated
  • 150ml of white wine
Add another cup of stock and continue cooking and stirring, adding more liquid when each cup has evaporated
After 15 minutes or so, the stock should be finished, and the rice should be tender with the consistency of thick soup
Finely slice the spring onions into rings. Once the risotto is cooked, add the roasted tomatoes with their pan juices, and the spring onions, stirring gently so that the tomatoes don’t break up too much
Taste and adjust the seasoning as necessary. Set aside in a warm place
To cook the tuna, heat a non-stick frying pan over a high heat and add a little rapeseed oil. Season the tuna with sea salt and pepper and fry for 2-3 minutes on each side until golden brown. Squeeze over the lime juice
To serve, place a couple of heaped spoonfuls of risotto in each serving bowl. Sit the tuna on top. Drizzle with rapeseed oil and serve
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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