Enjoy the delicious versatility of risotto with this grilled tuna, lemongrass and lobster barley variation.


  • 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


  • 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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings