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 jelly100g sliced beetroot

30g beetroot juice /brine

juice of half a lime

2 leafs gelatine

avocado risotto40g 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 AitutakiAitutaki, Cook Islands

Chef: Matthias Beer