4 x 150g tuna steaks
1 large fennel bulb, finely diced, green fronds reserved and finely diced
1 large white onion, finely diced
2 celery sticks finely diced
4 tbs vegetable oil
300g risotto rice, arborio or carnaroli
1 litre vegetable stock, simmering
1 lemon, zest and juice
200g parmeasan cheese
Pepper and salt
100g green beans, chopped and blanched
100g cherry tomatoes, quartered
50g black olives
50g flat leaf parsley, tarragon or fennel, roughly chopped
To make the risotto, gently heat the butter and 2tbs of vegetable oil in a wide deep pan. Add the chopped fennel, celery and onion and sauté for 10-15 minutes without colouring. Mix in the rice and stir well to coat in the butter. Continue to cook for 3-4 minutes, stirring constantly until the rice begins to become translucent. Add the vodka and increase the heat, stir well until the vodka has reduced considerably. Take a ladle of the vegetable stock and add to the rice, stir until the stock is absorbed, then add the next ladle of stock. As you reach the end of the stock, add the lemon juice and zest. Continue to stir and add, testing that the rice is cooked, add a splash of boiling water if necessary to finish cooking the rice. The rice should be tender but not mushy and the liquid should be reduced to a creamy consistency. Stir in the Parmesan cheese and chopped fennel fronds and taste for seasoning, adding salt and pepper if necessary. Stir the blanched green beans through the risotto. Set aside.
To cook the tuna, heat a skillet over a medium heat. Oil the tuna steaks with the remaining 2tbs of oil, season well with salt and pepper and place on the skillet. Cook for 2-3 minutes each side depending on the thickness of the steak. Remove from the heat when cooked.
To plate, place a mound of risotto in the centre of each plate, top with the tuna and garnish with the tomatoes, olives and chopped herbs.