Seared Sashimi Tuna with Salsa Verdi and Pea Risotto Fritter
200g sashimi grade tuna
1 green chilli
3 spring onions
1 tbsp each chopped flat leaf parsley, cilantro, mint, basil
1 tbsp capers
150g risotto rice
1 stalk celery
1pt veg stock
½ cup garden peas
Make the risotto and allow to cool completely. Heat a little olive oil in a large frying pan, saute individual patties of risotto until golden.
Dice the tuna into desired shape/size (1x1x1/2inch) and sear in a hot frying pan until crisp and golden on 1 side. Remove from heat.
Combine salsa ingredients. Place tuna on to risotto fritter and arrange salsa on top. Serve immediately.