Tuna Steak With Risotto

• Tuna
• 4 tuna steaks
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt and pepper
• 1 tablespoon lemon juice
• Risotto
• 1 cup risotto rice (Arborio rice)
• 2 cups chicken broth
• 2 cups water
• 1 onion, diced
• 1 garlic clove, crushed
• 1 tablespoon butter or 1 tablespoon margarine
• 3/4 cup shredded mozzarella cheese or 3/4 cup parmesan cheese
• 2 tablespoons lemon juice

1. Risotto:
2. Saute onion in butter until soft.
3. Add rice to onion mixture and coat rice with mix.
4. On a lower heat, add 1/2 cup broth and 2 tbsp lemon juice.
5. Stir constantly and add another 1/2 cup of broth.
6. Repeat with 1/2 cup broth, 1/2 cup water until rice is tender but not mushy. It should be done slowly, and not all liquid needs to be used.
7. Stir in cheese.
8. Tuna:
9. Baste tuna in Worcestershire sauce and lemon juice.
10. sprinkle salt and pepper on both sides of the steak.
11. On high heat, add oil or spray to a saute pan and wait for it to heat.
12. Sear the tuna on each side for only 1-2 minutes. Tuna steaks should be eaten with pink in the middle and should not be over cooked.
13. Serve with lemon.

worcestershire sauce, salt, lemon juice, risotto rice, chicken broth, water, onion, garlic, butter, mozzarella cheese, lemon juice

Taken from www.food.com/recipe/tuna-steak-with-risotto-521996 (may not work)