May 6, 2013

Disney Cruise Line Recipe: Grilled Tuna with Truffle-Infused Potato Risotto

I loved dining at Palo, but did not try this particular meal. Now I need to go buy some tuna steaks and substitute in some Paleo friendly risotto. Don't forget steamed veggies on the side. And for mom, some Moscato :)
Grilled Tuna
Ingredients

  •  4-6 tuna steaks
  • salt and pepper to taste
  • olive oil
  • lime juice
Directions:
  1. Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
  2. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
  3. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.


Risotto (adapted from Cynthia Underground)
 Ingredients



  • head cauliflower
  • 1/2 tablespoon olive oil (or truffle oil if you have it) to taste olive oil
  • 1/2 tablespoon (grass-fed) butter or coconut oil
  • 1/2 small onion (Diced)
  • cup chopped zucchini
  • 1/2 cup grated parmesan cheese
  •  garlic cloves (Chopped Fine)
  • 1/4 cup cream or 1/4 cup milk (Coconut cooking cream could also do for it not coconut milk though)
  • 1/4 cup chicken broth
  • 1/2 to taste fresh parsley (Garnish)
  • 1/2 to taste salt & pepper (To Taste)
  • Directions
    1. Make the Cauliflower “Rice”. Using a food processor grind the fresh cauliflower until it is rice size.
    2. Steam or Microwave for 5 Minutes.
    3. Use a strainer if necessary to press out any addition liquid. Set Aside.
    4. Saute the onion and garlic in the olive in a frying pan.
    5. Add zucchini cook for 3 minutes.
    6. Add “rice”, salt & pepper, cream and broth.
    7. Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
      Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. 
     Bon appetite!

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