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http://www.lifestylefood.com.au/recipes/6417/grilled-tuna-on-lemongrass-and-lobster-barley-risotto

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Grilled tuna on lemongrass and lobster barley risotto

Ingredients

  • 1 cooked lobster

  • 1l fish stock

  • 4 oz carrots

  • 4 oz onions

  • 2 tomatoes

  • 55g (2 oz) butter

  • ½ finely chopped onion

  • 1 clove garlic, crushed

  • 280g (10 oz) pearl barley

  • 2 sticks lemongrass

  • 2 tomatoes, concasse

  • 1 tbsp parsley

  • 4 x 140g (5 oz) tuna steaks

  • 1 tbsp olive oil

  • ½ lemon

  • salt and pepper

Method

  • 1.

    Take the lobster meat out and dice up the meat.

  • 2.

    Bring the stock, carrots, onions and tomatoes to the boil and simmer for an hour.

  • 3.

    Melt butter add garlic, onion and crushed lemongrass and sweat, do not colour. Add barley and cook for 2 minutes. Add the stock a ladleful at a time until barley is almost cooked, approx 40 minutes. Add last stock, take out the lemongrass, add tomatoes, parsley and chopped lobster and season. Leave to one side.

  • 4.

    Grill the tuna steaks with olive oil and season.

  • 5.

    Put risotto in bowl with tuna on top, squeeze lemon juice over and serve.

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