Pimenton Dusted Yellowfin Tuna with Braised Artichokes and Serrano Ham

Main Course

Recipe Courtesy of Chef Adolfo Garcia, Rio Mar, New Orleans, LA

Makes 4 Servings



  • 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



  • 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



Cut tuna into 4 even pieces and season with salt and pepper. Dust both sides lightly with pimenton de la vera. Coat bottom of a heavy cast iron pan with olive oil and place over high heat until oil shimmers. Add tuna steaks and sear on both sides until brown, about 1 minute per side. Lower heat to medium and cook until steaks are light brown 1/4-inch from top and bottom and red in the centers (but warm to the touch). Remove to a platter and allow to rest for 10 minutes.

Artichokes and Ham

Heat oil in a cast iron skillet over medium heat until it shimmers. Add onion and cook until translucent. Add garlic, ham, artichokes, and lemon juice. Cover and cook until artichokes are tender, about 7 minutes. Season with salt and pepper. Garnish with parsley and lemon zest.


Divide braised artichoke mixture and pan juices among 4 plates. Slice each tuna steak into 1/4-inch pieces and fan atop artichoke mixture. Drizzle each plate with extra virgin olive oil and finish with a sprinkle of parsley.

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