Fried California Raisin Risotto and Tartar-Sauced Tuna Cakes

Tasty stacks of rice and tuna sushi served with tangy raisin sauce for first course excitement.



    Fried Risotto

    • 1/2 cup unsalted butter
    • olive oil
    • 8 ounce carrots, finely chopped
    • 4 ounce onion, finely chopped
    • 8 cups cooked arborio rice (cooked in chicken broth)
    • Salt and pepper
    • 7 ounce sliced almonds, toasted
    • 1 cup California raisins
    • Parmesan cheese, grated

    Tartar-Sauced Tuna

    • 1 pound lean raw tuna, diced into 1/4 inch cubes
    • 2 cups ripe avocados, diced into 1/4 inch cubes
    • 1/2 cup California raisins
    • 2 tablespoons mayonnaise
    • 2 teaspoons soy sauce
    • 1 shallot, minced
    • 2 bunches chives, minced
    • fresh lemon juice
    • Salt and pepper
    • prepared mustard

    Raisin Sauce

    • 2 1/2 cups California raisin juice concentrate*
    • 2/3 cup California raisins
    • Salt and pepper
    • 1 bunch Italian flat leaf parsley, lightly fried; for garnish
    • Peel of 1 orange, cut in matchstick-size pieces (julienne); for garnish


    Fried Risotto

    Preheat oven to 350°F.

    Heat butter and olive oil in pan or wok and stir-fry carrots and onion until they taste a little sweet. Stir in rice; season with salt and pepper and continue to stir-fry until rice is shiny and transparent. Pour in warm broth all at once. Cover and transfer to preheated oven and cook at 350°F about 15 minutes, until rice is tender. Remove from oven. Stir in almonds, raisins and Parmesan. Spread evenly and pat together on paper-lined baking sheet. Let stand in freezer until slightly frozen. Then, cut cold risotto into circles to fit ring mold and fry in nonstick pan lightly oiled with cooking spray, turning once, set aside.

    Tartar-Sauced Tuna

    Mix all ingredients together thoroughly; cover and store in refrigerator until ready to serve.

    Raisin Sauce

    In a small pan, simmer raisin juice concentrate till reduced to 1/3 (2-1/2 cups from 4 cups); stir in raisins and season with salt and pepper.

    To Serve

    For each serving, position a circle of fried risotto at bottom of a ring mold. Divide and spoon a portion of tuna mixture on top. Cover with another circle of fried risotto. Transfer filled mold to individual serving plate and carefully lift mold away. Top with lightly fried Italian parsley and raisin sauce. Spoon a little raisin sauce onto surrounding plate and arrange a few pieces orange peel over the sauce.

    Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

    Nutrition Facts Per Serving

    Calories 510 (28% from fat); Total Fat 17g (sat 5g, mono 8g, poly 3g, trans 0g ); Cholesterol 30mg; Protein 14g; Carbohydrate 83g; (Dietary Fiber 5g; Sugars 51g; ); Iron 4mg; Sodium 90mg; Calcium 76mg; Potassium 624mg

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