Fresh tuna risotto with capers and lemon

Ingredients

For 1 serving

• Carnaroli rice65 g
• Fresh tuna130 g
• Capers8 g
• Shallot20 g
• Fish stock400 ml
• Extra virgin olive oil10 g
• Lemon zest2 g
• White wine40 ml
• Dried oreganoto taste
• Parsley5 g
• Saltto taste

Contains: fish, celery, sulphites,

In season: May – September

Method

1. Heat the fish stock in a small pan and keep it hot over the lowest heat. Finely chop the shallot and the parsley; rinse the capers; grate only the yellow part of the lemon zest. Cut the fresh tuna into cubes of about 2 cm.
2. Heat half the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent; add the rice and toast it for 2 minutes, until the grains are glossy, then deglaze with the white wine and let it evaporate.
3. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste and adjust the salt. Off the heat, stir in the lemon zest and the parsley.
4. At the last moment heat the remaining oil in a frying pan over high heat and sear the tuna with the capers for 1 minute, turning, until pale outside and still pink inside: any longer and it dries out.
5. Serve the risotto with the tuna on top and a pinch of oregano.