Seared Tuna with Lavender Risotto & Orange Supremes

Tuna :

1 Lbs Tuna, cut into 4 even
segments
Panko Bread Crumbs
Olive Oil

Ponzu Glaze :

60ml Soy Sauce
15ml Rice Vinegar
30ml Mirin
15ml Fish Oil
½ Lime, Juiced
¼ Cup Brandy
3 Tbsp Sugar

Risotto :

500g Purple Cauliflower
1L Chicken Stock
2 Tbsp Lavender
1 ½ Cups Heavy Cream
300g Arborio Rice
125ml White Wine
Butter
2 Tbsp Parmiggiana
Reggiano
½ Vidalia Onion, ciseler
1 Bay Leaf
Salt

Garnish :

1 Large Navel Orange,
supremes

1. Risotto: Bring stock to a boil and cook purple cauliflower. Boil Cream with lavender and reduce. Combine half the stock, cauliflower and cream in a blender and puree. Set aside.

2. Melt butter in a sautoir and soften the onions without coloration. Add rice and bay leaf and cook until chalky white. Deglaze with white wine and reduce.

3. Add 1 cup of remaining stock and let the rice absorb it. Continue to add ½ cups of stock until rice is just tender. Set aside.

4. Ponzu: Combine soy sauce, rice vinegar, mirin and lime in a small sateuse. Bring to a simmer. Pull the pan off the heat and add brandy. Ignite and reduce slightly. Whisk in fish oil. Add sugar and cook until a syrup consistency develops. Keep warm and reserve.

5. Slice oranges into supremes.

6. Finish: In a small sautoir combine risotto, parmiggiana, lavender/cauliflower cream puree and a small dollop of butter and reheat. Taste and adjust. Place in the center of 4 hot bowls.

7. Tuna: Dip the top of the tuna filet’s into oil. Then dip the tops into panko bread crumbs that have been laid out on a plate. Heat a sauteuse with blended oil and sear the tops of the filets. Flip and sear bottom portion. Place on sizzle platter and drizzle ponzu glaze on top of tuna. Replace tuna into bowls atop risotto. Garnish with orange supremes.