Seared Tuna On Warm Green Rice

Cook Time 20 minutes

Serves 4

Ingredients

100g pepitas (pumpkin seeds)

20ml grape seed oil

400g tuna loin

50g Dijon mustard

Green rice

80g onion, finely diced

2 garlic cloves, finely diced

100g fennel, diced, fronds reserved

2 tbsp grape seed oil

400g arborio rice

2 tbsp pepitas (pumpkin seeds)

2 tsp salt

950ml water

1 bunch parsley

100g spinach

150ml hot water

Juice of 1 lemon

2 tbsp butter

To Serve

Extra virgin olive oil, to garnish

Method

To make the green rice, over a medium heat in a large saucepan, sauté the onion, garlic and fennel in the oil. Add the rice, pepitas, salt, and water, then stir and cook like a risotto. While this is cooking, fill a bowl with ice water and place another bowl on top.

In a blender, blitz the parsley with the spinach and hot water until a loose purée forms. Pour it into the prepared bowl and whisk over ice water to cool it immediately. Set aside. 

Preheat the oven to 170°C.

Toss the pepitas in the oil, then spread them on a baking sheet and toast in the oven for 10–12 minutes. 

Rub the tuna loin with the mustard, then sear it for about 30 seconds on each side in a hot non-stick pan (or on a piece of baking paper in a normal frying pan). Remove from the heat and carefully slice it (it should be very raw). 

Season the rice to taste with more salt, lemon juice, and butter, then fold through the green purée. To serve, mound the green rice on the plates – it should be runny – top with the tuna slices, then garnish with a sprinkle of toasted pepitas, reserved fennel fronds, and a drizzle of olive oil.