Grilled Tuna with Artichokes and Aioli

Name: Grilled Tuna with Artichokes and Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams tuna steaks, about 3/4 inch thick; 907 grams baby artichokes (about 16), stems trimmed to 1 inch, top thirds cut off and discarded; 2 Tbsps chopped flat-leaf parsley; 2 garlic cloves, mashed; 4 servings Kosher salt; 1 Tbsp fresh lemon juice, plus lemon wedges, for serving; 118 milliliters mayonnaise, preferably homemade; 59 milliliters extra-virgin olive oil; 4 servings Freshly ground pepper

Grilled Tun It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have lemon juice, baby artichokes, olive oil, and a few other ingredients on hand, you can make it.

Instructions

In a small bowl, combine the garlic with 3/4 teaspoon of salt; mash to a paste with the back of a small spoon. Stir in the lemon juice and mayonnaise until smooth. Gradually whisk in 1/4 cup of the olive oil in a thin stream until the aioli is emulsified. Refrigerate the aioli until serving.

Ingredients you will need

Lemon Juice

Mayonnaise

Olive Oil

Garlic

Aioli

Salt

Equipment you will use

Whisk

Bowl

Bring a large saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the artichokes, cover with a lid slightly smaller than the saucepan to keep the artichokes submerged and cook until the bottoms are tender, about 15 minutes.

Ingredients you will need

Artichoke

Equipment you will use

Sauce Pan

Drain the artichokes and spread them out on a large plate to cool slightly. Pull off the tough outer leaves and cut each artichoke in half. Pat dry.

Ingredients you will need

Artichoke

Spread

In a large skillet, heat 2 tablespoons of the olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the artichokes and cook over high heat, stirring occasionally, until golden and crisp, 4 to 5 minutes. Season with salt and pepper and sprinkle with the chopped parsley.

Ingredients you will need

Salt And Pepper

Artichoke

Parsley

Transfer the artichokes to a platter and keep warm.

Ingredients you will need

Artichoke

Heat a cast-iron grill pan or large skillet. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the tuna over high heat, turning once, until browned and the meat is medium rare, about 3 minutes total.

Ingredients you will need

Salt And Pepper

Olive Oil

Meat

Tuna

Dry Seasoning Rub

Equipment you will use

Grill Pan

Frying Pan

Grill

Transfer the tuna to the platter and serve immediately with the aioli and lemon wedges.

Ingredients you will need

Lemon Wedge

Aioli

Tuna

Equipment

Ingredients

Servings:

680grams

tuna steaks, about 3/4 inch thick 907grams

baby artichokes (about 16), stems trimmed to 1 inch, top thirds cut off and discarded 2Tbsps

chopped flat-leaf parsley 2

garlic cloves, mashed 4servings

Kosher salt 1Tbsp

fresh lemon juice, plus lemon wedges, for serving 118milliliters

mayonnaise, preferably homemade 59milliliters

extra-virgin olive oil 4servings

Freshly ground pepper

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tunan on the menu? Try pairing with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Nickel & Nickel Harris Vineyard Merlot. It has 4.2 out of 5 stars and a bottle costs about 40 dollars.