Seared Sashimi Tuna with Salsa Verdi and Pea Risotto Fritter

15 - 20

200g sashimi grade tuna

1 green chilli

1 lime

3 spring onions

1 tbsp each chopped flat leaf parsley, cilantro, mint, basil

1 tbsp capers

150g risotto rice

2 shallots

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.