This document provides a recipe that serves 4 people with seared tuna coated in black quinoa and served with three garnishes. It includes instructions for making beetroot jelly, avocado risotto, and a citrus compote. To make the beetroot jelly, blend beetroot, beetroot juice and lime then soak gelatin leaves and mix into the purée. For the risotto, sauté onions and garlic then cook rice in stock and wine, adding lemon, avocado and chili. The citrus compote involves simmering citrus juice, honey and thickening with cornflour before adding fruit and mint. Pan fry tuna steaks then coat in steamed quinoa

1. Seared tuna
coated in black quinoa, garnished with spicy avoca-
do risotto, citrus compote and beetroot jelly
serves 4
To make the beetroot jelly, blend the beetroot, beetroot juice and lime in a blender, then season. Soak
2 leaves of gelatine in cold water, then squeeze out the moisture from the leaves. Heat the leaves in a
small pan over a low heat then mix well into the beetroot purée. Pour into a cup or a small bowl and
allow to set for 2 hours.
Steam the quinoa in salted water, mix with the chives and set aside.
To make the Avocado Risotto, sweat the onions and garlic in 20g of butter, then add the rice and stir
until the grains are coated. Deglaze with the wine and stock, stirring continuously.
Whilst the risotto is cooking (remembering to continue to stir) prepare the citrus compote by filleting all the
citrus fruits, then press the juice from the remaining fruit through a sieve. Simmer the juice with the honey,
then thicken with a mix of cornflour and 10ml of cold water. Finally add the fruit fillets and diced mint.
Remove the risotto from the heat when cooked al dente and stir in the lemon juice, avocado and
chilli. Finish by adding rocket, parmesan and another 20g of butter. Season with salt, pepper, and
watercress.
Pan fry the tuna steaks with a little salt and pepper for 15 seconds on each side, then coat with the
steamed and salted quinoa.
4 tuna steaks
40g black quinoa
10g chives, finely chopped
beetroot jelly
100g sliced beetroot
30g beetroot juice /brine
juice of half a lime
2 leafs gelatine
avocado risotto
40g onion, finely chopped
10g garlic, finely chopped
200g arborio risotto rice
1litre stock (vegetable or chicken)
50ml white wine
juice of 1 lemon
1 avocado, chopped
1 chilli, finely chopped
10g rocket leaves, finely chopped
35g grated parmesan cheese
watercress, chopped
citrus compote
1 orange
1 lemon
1 grapefruit
20g honey
15g cornflour
10 mint leaves, diced
Rapae Bay Restaurant at Pacific Resort Aitutaki
Aitutaki, Cook Islands
Chef: Matthias Beer