A Note Before You Start
Risotto not only takes a long time to cook, but also demands 100% of your attention as it needs constant stirring. It is very important to use a sushi-grade ahi tuna for this recipe.
Ingredients
8-10 oz piece of Ahi Tuna
1 TBSP of black sesame seeds
1 TBSP of white sesame seeds
1 tsp of granulated garlic powder
1 tsp of kosher salt
2 TBSP of mayonnaise
1 TBSP of Teriyaki sauce - use a store bought sauce to save time.
1 cup of Arborio rice
3 1/2 cups of vegetable stock
1/2 cup of white wine - I used Sauvignon Blanc
1 TBSP of unsalted butter
3 TBSP of tamari or soy sauce divided
1/3 cup of finely diced scallions
2 TBSP of olive oil
Preparation
For the Risotto:
Step 1: In a large saucepan, bring the vegetable stock and 1 TBSP of tamari to a gentle simmer.
Step 2: Melt the butter in another saucepan and add the rice. Stir to coat the rice.
Step 3: Increase the heat to medium high and add the wine to the rice. Cook, stirring constantly until the wine is absorbed, about 4 minutes. Next, add the simmering stock to the rice one ladle at a time; stirring constantly. Once the stock has been absorbed, you can add the next ladle of stock. Continue this method until all the stock has been absorbed in the rice. This should take about 30 minutes.
Step 4: Remove the risotto from the heat and stir in the finely diced scallions. Spread the risotto evenly on a greased sheet pan and refrigerate until firm; at least 4 hours.
For the Cakes:
Step 1: Remove the risotto from the refrigerator and cut out rounds using a 1" diameter biscuit cutter. Brush the tops with olive oil and set aside until you're ready to sear them.
Step 2: Warm a (non-stick) saute pan on medium heat for 30 seconds. Begin adding the mini risotto rounds to the pan once it's hot. Flip the rounds once they have a golden brown "crust" on them 1-2 minutes per side. They are now ready to be topped with the seared tuna.
Seared Tuna:
Step 1: Place your tuna in a dish and pour the remaining 2 TBSP of tamari over it. Flip it to coat the other side. Refrigerate for 15 minutes.
Step 2: In a shallow dish combine the sesame seeds, garlic powder and salt and mix well. Set aside
Step 3: When the grill has reached 450-500 degrees, remove the tuna from the refrigerator. Place it in the shallow dish with the sesame seed mixture and coat all sides. Place the tuna on the grill and don't touch it for 90 seconds. Gently flip the tuna and sear the other side for 90 seconds. Remove from the grill. Place on a cutting board and with a very sharp knife, cut slender slices. Cut each slice to 1" piece and place on top of the risotto cake.
Step 4: Mix the teriyaki sauce and mayonnaise together. Place a small dollop of sauce on top of the tuna and skewer.