Name: Spicy Tuna Cauliflower Risotto with Perilla Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: italian
Ingredients: 200 grams fresh tuna (sashimi-grade, diced); 1 medium head cauliflower (cut into small florets); 4 large perilla leaves (washed and roughly chopped); 2 large eggs; 1 small red chili pepper (finely chopped); 3 cloves garlic (minced); 1/4 cup grated Parmesan cheese; 1/4 cup olive oil; 1 tablespoon soy sauce; 1 tablespoon gochujang (Korean chili paste); 1/2 cup dashi stock; 1/2 cup dry white wine; 1 small shallot (finely chopped); Salt to taste; Freshly ground black pepper to taste; 1 tablespoon unsalted butter

Spicy Tuna Cauliflower Risotto with Perilla Pesto

A bold fusion dish combining Korean, Japanese, and Italian elements: creamy Italian-style cauliflower risotto infused with Japanese umami-rich tuna, Korean spicy chili, and a fragrant Korean perilla leaf pesto. This dish balances textures and flavors for a unique, savory experience.

40 min

Medium

2 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet3/10

Salty6/10

Sour2/10

Umami8/10

Spicy6/10

🥄 Texture

The dish is creamy and slightly loose from the cauliflower 'risotto' finished with butter and Parmesan, giving a smooth, risotto-like mouthfeel. Seared tuna provides tender, almost sashimi-like bites with a lightly seared exterior, while the perilla pesto and spicy egg sauce add silky, oily and slightly chunky contrasts.

👃 Aroma

A pronounced savory/umami aroma from the dashi, Parmesan and soy is present, layered with garlicky warmth from the sauté and pesto. Fresh herbal notes of perilla (shiso-like mint/anise) and a subtle chili fragrance give the overall aroma a bright, slightly spicy lift.

🍷 Pairs Well With

Chilled Junmai Ginjo sake or a crisp, dry Sauvignon Blanc; alternatively a light, clean Japanese lager complements the dish's herbal, umami and spicy elements.

🥗 Side Dishes

Light cucumber-sesame salad or quick pickled daikon to add crunch and acidity; steamed edamame or a simple miso soup for a comforting, umami-rich accompaniment; a small serving of kimchi or pickled vegetables if you want more spicy and tangy contrast.

Ingredients(16 items)

1200 grams fresh tuna (sashimi-grade, diced)

21 medium head cauliflower (cut into small florets)

34 large perilla leaves (washed and roughly chopped)

42 large eggs

51 small red chili pepper (finely chopped)

63 cloves garlic (minced)

71/4 cup grated Parmesan cheese

81/4 cup olive oil

91 tablespoon soy sauce

101 tablespoon gochujang (Korean chili paste)

111/2 cup dashi stock

121/2 cup dry white wine

131 small shallot (finely chopped)

14Salt to taste

15Freshly ground black pepper to taste

161 tablespoon unsalted butter

Instructions

Prepare the cauliflower risotto base: Using a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.

In a medium saucepan, heat the dashi stock and keep it warm on low heat.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and minced garlic, sauté until translucent and fragrant, about 2 minutes.

Add the cauliflower 'rice' to the skillet and stir well to coat with oil, cooking for 3-4 minutes until slightly softened.

Pour in the white wine and cook until mostly evaporated, about 2 minutes.

Begin adding warm dashi stock, 1/4 cup at a time, stirring frequently. Allow the liquid to absorb before adding the next portion. Continue this process for about 10 minutes until the cauliflower is tender and creamy. Stir in the butter and grated Parmesan cheese. Season lightly with salt and pepper. Remove from heat and cover to keep warm.

Prepare the perilla pesto: In a blender or food processor, combine the chopped perilla leaves, 2 tablespoons olive oil, 1/2 clove garlic, 1 tablespoon Parmesan cheese, and a pinch of salt. Blend until smooth but still slightly textured. Set aside.

In a small bowl, whisk the eggs with soy sauce and gochujang until well combined for a spicy umami egg sauce.

In a non-stick pan, heat 1 tablespoon olive oil over medium heat. Add the finely chopped red chili pepper and sauté for 1 minute.

Add the diced tuna to the pan and sear quickly, about 30 seconds on each side, just to lightly cook the surface while keeping the inside tender. Remove from heat.

To serve, plate a generous scoop of the cauliflower risotto. Drizzle the perilla pesto on top, then spoon the spicy egg sauce over the risotto. Arrange the seared tuna cubes on top or alongside.

Garnish with a few fresh perilla leaf shreds and a light sprinkle of black pepper. Serve immediately.