Eclectic Bistro Fare

May 29, 2008

Tuna au Poivre w/ Risotto & Spring Peas



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!

3 comments:

Julie said...

just stopping by to check out your rad new blog. Looking good cheff jonny!

Ivy said...

Hi Chef Jonny and welcome to blogspot. I got updates of your posts in Vox but I didn't comment as I had to give my e-mail and password all the time. You Tuna with Pepper and risotto sounds delicious.

CheffJonny said...

Thanks Ivy! Thanks Julie! I will continue to try to please. I'm still getting used to using the features so pardon the dust from all the construction. :)