Tuna Steak With Risotto - cooking recipe

Ingredients

Tuna
4 tuna steaks
1 tablespoon Worcestershire sauce
1 teaspoon salt and pepper
1 tablespoon lemon juice
Risotto
1 cup risotto rice (Arborio rice)
2 cups chicken broth
2 cups water
1 onion, diced
1 garlic clove, crushed
1 tablespoon butter or 1 tablespoon margarine
3/4 cup shredded mozzarella cheese or 3/4 cup parmesan cheese
2 tablespoons lemon juice

Preparation

Risotto:
Saute onion in butter until soft.
Add rice to onion mixture and coat rice with mix.
On a lower heat, add 1/2 cup broth and 2 tbsp lemon juice.
Stir constantly and add another 1/2 cup of broth.
Repeat with 1/2 cup broth, 1/2 cup water until rice is tender but not mushy. It should be done slowly, and not all liquid needs to be used.
Stir in cheese.
Tuna:
Baste tuna in Worcestershire sauce and lemon juice.
sprinkle salt and pepper on both sides of the steak.
On high heat, add oil or spray to a saute pan and wait for it to heat.
Sear the tuna on each side for only 1-2 minutes. Tuna steaks should be eaten with pink in the middle and should not be over cooked.
Serve with lemon.