Instructions: Mix together all the ingredients for the marinade then add the tuna and turn the steaks in the mixture.

Leave for at least 1 hour.

Remove the tuna steaks.

Mix the olive oil with the remaining marinade then add the onion and cook in a large covered frying pan on the floor of the roasting ovenfor 5 minutes.

Stir the rice into the pan until the grains are well coated with the hot oil then add the hot stock.

Cook covered on the floor of the roasting ovenfor 20 to 25 minutes adding the shredded spinach after 15 minutes and giving the rice a stir.

The rice will absorb the stock leaving a creamy moist risotto.

Preheat a ridged grill pan just before adding the spinach to the rice.

Brush the pan with a little oil then preheat it on the boiling plateuntil very hot this will take about 5 minutes. Brown the tuna quickly on both sides. Transfer the tuna in the pan to the shelf in the roasting ovenand cook for a further 4 to 5 minutes.

Flake the fish with a fork then add it to the risotto with seasonings to taste.

Top the risotto with shavings of fresh parmesan cheese and serve immediately.

Most people overcook fresh tuna making it tough and tasteless. It should be moist and full of flavour which is achieved by a light cooking after marinating in a pungent brew.

The most common risotto rices are Arborio Vialotre Nano or Carnaroli all of which are far more expensive than regular rice but worth every penny as they produce such wonderful finished dishes. If your rice is purchased in a cloth bag try to store it in that rice does not really need to be kept in an airtight container unless its to keep rodents out.

Serves 4

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