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!


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. :)