Grilled Tuna Polenta on Spinach and Sauce
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Spicy Thai Chili Tuna Risotto
Serves4
Prep Time25 min
Cook Time
20 min
Time to Table45 min
Enjoy this hearty, comfort meal and wow family and friends!
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USED IN THIS RECIPE
Ingredients
¼ cup Extra virgin olive oil, divided
1/4 White onion, chopped
1 Garlic clove, chopped
½ cup Frozen corn
1 cup 3.25% milk
¼ cup Unsalted butter, divided
2 cups Uncooked mushrooms, cleaned and sliced
2 cups Cooked, pearled barley
Water
¼ cup 35% cream
½ cup Asparagus tips
2 cans (142 g each) Clover Leaf® Flaked Light Tuna - Spicy Thai Chili
¼ cup Parmigiano cheese, grated
Salt, black pepper to taste
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In a saucepan, heat to medium-high half the olive oil, onion, garlic and corn and roast for a few minutes. Add milk and cook for 5 minutes. Pour this corn milk mixture in a blender, add half the butter and blend. Filter through a sieve and set aside.
- In a large frying pan, fry the mushrooms with the remaining olive oil and butter, season well and cook about 5 minutes. Add in the barley, enough water to cover everything and cream. Cook for 4-5 minutes.
- Season the risotto, add in the asparagus, stir and cook until all the liquid is reduced. Remove from heat. Add in tuna and cheese.
- Serve over the corn milk mixture.
CHEF’S TIPS:
- Barley risotto is a great substitite for rice.
- Cook barley in advance.
- Corn milk mixture can be used in vegetable dishes for a creamy texture.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 620 | |
| Fat | 42 g | 56% |
| Saturated Fat | 15 g | |
| Trans Fat | 0.5 g | |
| Saturated + Trans | 78% | |
| Carbohydrate | 40 g | |
| Fibre | 3 g | 11% |
| Sugar | 13 g | 13% |
| Protein | 21 g | |
| Cholesterol | 80 mg | |
| Sodium | 480 mg | 21% |
| Potassium | 550 mg | 12% |
| Calcium | 150 mg | 12% |
| Iron | 2.25 mg | 13% |
Claims per serving
| Source of protein |
