Pimenton Dusted Yellowfin Tuna with Braised Artichokes and Serrano Ham
Recipe Courtesy of Chef Adolfo Garcia, Rio Mar, New Orleans, LA
Makes 4 Servings
Artichoke and Ham
Pimenton Dusted Gulf Tuna with
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.