For the tuna:
2 tablespoons olive oil
1 teaspoon white miso
2 tablespoon fresh lemon juice
16 ounces tuna, thinly sliced (if you want to sear it, cut it after it has been cooked)
2 tablespoons chopped walnuts
This recipe calls for leaving the tuna uncooked, and it sits ceviche-like in a lemony marinade ahead of time. I decided to sear my tuna first because I like the contrasting textures that seared tuna gives you. I cooked the tuna in a hot skillet for 1-2 minutes per side.
Whisk the olive oil, miso, and lemon juice and pour over the sliced tuna. Let the tuna sit in the marinade for 20 minutes. In a dry skillet, toast the chopped walnuts over medium heat, approximately 5 mins. Be careful not to burn the walnuts.
Arrange the tuna on a plate and pour over the remaining miso, lemon, olive oil mixture. Top with toasted walnuts.
What is amazing about this dish is that it avoids the tedious process of adding ladelfuls of hot broth to the arborio rice in order to get the creamy texture. I think you have to try this in order to believe it.
The tuna is placed atop the parmesan risotto where the freshness of the tuna provides a perfect balance to the richness of the risotto. I recently got a shipment from the Channing Daughters wine club. For this meal I choose the Romato, an innovative wine that is characteristic of this winery. The Romato is made from Pinot Grigio grapes that are left to ferment on their own skins. This process gives the wine a much richer flavor than you would typically expect with the Pinto Grigio grape. However, it retains its bright acidity which makes it a perfect compliment to this dish. https://www.channingdaughters.com/store/index.php#2008%20Ramato