LAKE CHARLES, La. (KPLC) - This morning, Chef Chad Jackson and Lauren May with the SOWELA Culinary Arts Program joined us to show us how to make a marinated and seared tuna, English pea and sunchoke risotto cake, pickled peaches, with ginger and hazelnut sauce.

This dish is a sophisticated combination of bold, sweet, and savory elements.

Tuna Marinade

4 oz- tuna

¼ t- dry mustard

¼ t- ground thyme

¼ t- ground coriander

¼ t- salt

¼ t- pepper

1/4 t- garlic powder

1.5 t- olive oil

Mix all ingredients and marinate tuna for 8 hours

Risotto

2 T- olive oil

½ cup yellow onion, small diced

3 cloves garlic, minced

2C- Arborio rice

½ C Sauvignon Blanc

5 C- chicken stock, warmed

¼ C- grated parmesan

¼ C- English peas

¼ C- sunchokes, medium diced and blanched

Sweat onions in olive

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