MY SEARED AHI TUNA with FRESH HERBS ORZOTTO

Yes, you got it, more ahi tuna recipes, smile. This fish is a bit tricky to cook because if you go beyond the line of no return, you will over cook it and it will be tough to eat. On the contrary, if you do not cook it enough, you will end up with raw fish. The key is to sear it on both sides until golden outside and super pink inside, remove from stove and allow it to rest for about 8 minutes so that the juices do not run out when you slice it.
 
Category:  Entreé  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $17.35 or $8.68 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients for the Tuna ($14.90)
2 ahi tuna steaks ($13.70)
1 tsp. Adobo Criollo (.15)
1 tbsp. Angie’s basting olive oil (.40)
1 lemon for juice and 1 green onion, chopped to garnish (.65)
 
Ingredients for my Orzotto ($2.45)
1 c. orzo (.50)
1 tbsp. Angie’s basting olive oil (.40)
2 c. organic beef broth ($1.25)
1 tsp. Adobo Criollo (.15)
1 tbsp. chopped Greek or Italian oregano (.15)
 
Directions
Season the tuna steaks with Adobo and basting oil, refrigerate.
To start my Orzotto, add 1 tbsp. of basting oil to a saucepan in med-heat to sauté the grain.
When it is all covered in the oil and a light color, add 1 c. of beef broth and Adobo.
Cook in med-low and keep adding broth until the grain is done and creamy. (Or you can cook it in low, covered, checking every 5 minutes for doneness and adding as much broth as needed if it dries out. You are looking for a creamy texture at the end.)
Meantime, briefly sauté the fish in its marinate for few minutes until golden on both sides.
Remove from skillet and set aside to rest. Ready to plate and garnish.