Combine marinade ingredients in a zipper top bag. Add tuna and marinate for 1 hour. Meanwhile, prepare your Thai risotto.

When the risotto is ready, heat your grill or grill pan to medium high. Coat with high-heat oil. Sear tuna for 1-2 minutes, then quarter-turn it on the same side for criss-cross grill marks, for another 1-2 minutes. Flip and repeat on other side, depending on thickness. Remove from heat and allow to rest for 5 minutes. Slice on the diagonal and serve on a bed of Thai risotto.

In a 2-quart saucepan, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté until translucent, about 4 minutes.

Add rice and cook 2-3 minutes, stirring constantly, until rice is opaque. Add the garlic and red curry paste, stir until fragrant, about 1 minute.

Add the white wine and cook, stirring, until absorbed.

Add 1/2 cup of coconut milk to rice and stir continuously until absorbed. Continue adding 1/2 cup coconut milk at a time, stirring continuously until absorbed after each addition. Continue until all milk has been added, about 20 minutes. Test rice for tenderness. If additional liquid is needed add broth in 1/2 cup increments. Season with salt & pepper to taste.