Ingredients
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
Preparation
+Start by heating up the grill. +Chop the cashew very fine. +Add butter, Zuccini, Bell Pepp to a sauce pan. +After the bell pepper is caramalized a bit, add the rice and stir for 4-5 min. 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. +Soak the ahi in Lemon and Lime juice for 5 min before cooking.
- Combine the cashew and dill together with a pinch of salt. Coat the ahi with the mixture. +Add a large peice of foil to the grill and cook ahi for (2)Two minutes on each side. Slice the ahi and serve ontop of the rissotto…
