Seared tuna on spicy risotto

For ➋
1  garlic clove, peeled & crushed
2 tbs olive oil
2 x 200 g tuna steaks
2 tbs olive oil
300 g risotto rice
5 spring onions, chopped
6 chestnut mushrooms, chopped
2 pinches chilli flakes
2 pinches  curry powder
20 cl white wine
80 cl fish fumet or chicken stock
sea salt & pepper, freshly ground
10  cherry tomatoes
2 tbs olive oil
1 lime, quartered

Preheat the oven to 200°C.
Mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.
For the risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 m. Add the chilli flakes, curry powder and wine and bring to the boil, when the wine has been absorbed slowly add the stock. Bring the mixture to a simmer and gradually add the fumet or stock continuously stirring for 18-20 m until the rice is creamy and tender.
In the meantime, place the tomatoes into a roasting tin, drizzle over the oil and season. Roast in the oven for 6-8 m.
Sear the marinated tuna in a hot chargrill pan for 1 m on each side or until browned all over and pink in the middle. Remove from the pan to rest.
To serve, spoon the spicy risotto into a shallow bowl and place the tuna steak on top. Arrange the roasted tomatoes over the tuna and garnish with half a lime.