Tuna

• 2 pounds highest quality Gulf tuna steaks
• salt and freshly ground black pepper to taste
• 4 tablespoons pimenton de la vera (Spanish smoked paprika)
• 1 tablespoon pomace olive oil, or as needed

Artichoke and Ham

• 1 tablespoon pomace olive oil
• 1 red onion, halved and cut into thin slices
• 3 cloves garlic, thinly sliced
• 6 slices Serrano ham cut into 1/8-inch jullienne strips
• 12 small baby artichokes, trimmed and quartered 
• juice and zest of 1 lemon
• 3 tablespoons chopped flat-leaf parsley

Garnishes

• 4 tablespoons extra virgin olive oil
• 4 tablespoons chopped flat-leaf parsley

Pimenton Dusted Gulf Tuna with

Braised Artichokes and Serrano Ham

Video of Cooking Demonstration Available