Risotto with spinach, bluefin tuna and Porto and teriyaki sauce
2 servings
30 minutes
Risotto with spinach, blue tuna, and a Port and teriyaki sauce is an exquisite dish that combines Italian traditions with Asian notes. The tender rice soaked in spinach cream creates a rich, velvety flavor complemented by the freshness of marinated tuna. The Port and teriyaki sauce adds depth with sweet-salty nuances, enriching the dish's taste. A delicate crumble of olives gives it a piquant touch and textural contrast. This dish is perfect for a romantic dinner or festive gathering, impressing with its harmony and sophistication.
1
Preparing spinach cream: Sauté spinach in olive oil, season with salt to taste. Bring cream to a boil, add spinach and blend until creamy.
- Spinach: 90 g
- Olive oil: 30 ml
- Heavy cream 35% fat: 30 ml
- Spinach: 90 g
- Spinach: 90 g
2
Preparing Porto sauce: Melt sugar in a saucepan, add teriyaki sauce, add a few black peppercorns. Simmer for 5-7 minutes.
- Sugar: 10 g
- Teriyaki sauce: 30 ml
- Port wine: 40 ml
3
Preparing risotto: Melt butter in a saucepan, add rice, salt, pepper to taste and pour in chicken broth. Cook the rice until al dente, stirring occasionally. Add spinach cream, mix and cook on low heat for 5 minutes.
- Butter: 20 g
- Rice: 220 g
- Chicken broth: 150 ml
- Spinach: 90 g
- Heavy cream 35% fat: 30 ml
4
Cut the tuna into small cubes, pour with soy sauce and lime juice, and season with salt and pepper to taste. Finely chop the olives to a crumbly state.
- Tuna: 80 g
- Soy sauce: 10 ml
- Lime juice: 10 ml
- Black olives: 5 g
5
Serve the risotto on a plate, drizzling port sauce on one side, topped with tuna sprinkled with dill. Finish with a sprinkle of olive crumbs on top.
- Port wine: 40 ml
- Tuna: 80 g
- Dill: 1 g
- Black olives: 5 g
