Cashew Crusted Ahi Tuna With Rissotto

• Ahi Tuna 2 lbs
• Arborio Rice 1. 1/2 c
• Cashews Fine chop 1 c
• Lemon 1wl
• Lime 1wl
• Butter 4tbl
• Zuccini 2wl
• Bell pepper 2wl
• Dill 2tbl
• Fish Stock(chicken) 4 c
• S & P TT

1. +Start by heating up the grill.
2. +Chop the cashew very fine.
3. +Add butter, Zuccini, Bell Pepp to a sauce pan.
4. +After the bell pepper is caramalized a bit, add the rice and stir for 4-5 min.
5. Slowly add the fish/chicken stock 2 tbl at a time and continue to stir. Should take no longer than 13-15minutes. Season W/ S & P TT.
6. +Soak the ahi in Lemon and Lime juice for 5 min before cooking.
7. + Combine the cashew and dill together with a pinch of salt. Coat the ahi with the mixture.
8. +Add a large peice of foil to the grill and cook ahi for (2)Two minutes on each side.
9. Slice the ahi and serve ontop of the rissotto...

cashews, butter, zuccini, bell pepper, stockchicken, p tt

Taken from www.epicurious.com/recipes/member/views/cashew-crusted-ahi-tuna-with-rissotto-50027707 (may not work)