If I had to say what type of meat I like working with the most, I would choose anything seafood. I'm always inspired by what ingredients other chefs use in a seared Ahi dish. I wanted to approach this dish as a comfort food so I chose a simple pairing with a Risotto scented with Lemon Thyme, Lemon Zest, Italian Parsley and Walla Walla Onions. I used 1 part chicken stock to 2 parts vegetable stock which gave the rice a nice orange color. This comes from the carrots in the veg. stock.
I seared the Tuna with sea salt and a good helping of fresh ground Black Pepper. Please enjoy!