The Real Deal

Bigeye Tuna with Artichokes, Niçoise Olives, and Coriander-Caper Vinaigrette
A recipe from Charlie Trotter’s Spa Cuisine, finalist for the 2007 IACP Cookbook Awards

serves four

INGREDIENTS

for the tuna:

12 oz bigeye tuna loin
1 tsp olive oil
kosher salt and freshly ground black pepper

for the coriander-caper vinaigrette:

1½ Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp low-sodium chicken broth
1½ Tbsp capers, rinsed and chopped
1 Tbsp chopped fresh chives
¾ tsp coriander seeds, toasted and coarsely ground
kosher salt and freshly ground black pepper

for the vegetables:

4 braised artichokes, each cut into 6 wedges through the stem
½ c niçoise olives, pitted and quartered
4 c loosely packed baby spinach leaves
10 oz haricots verts, blanched
1 c yellow Teardrop tomatoes, cut in half lengthwise
¼ c thinly sliced red onions
freshly ground black pepper

METHOD

To prepare the tuna: Rub the tuna with the olive oil and season with 1/8 teaspoon each salt and pepper. Place over a medium-hot fire and grill for 3 minutes on each side, or until medium or medium-rare. Thinly slice tuna and season with 1/8 teaspoon each salt and pepper.

To prepare the coriander-caper vinaigrette: Combine the olive oil, vinegar, broth, capers, chives, and coriander in a small bowl and whisk together. Season with ¼ teaspoon each salt and pepper.

To prepare the vegetables: Combine the braised artichokes, olives, spinach, haricots verts, tomatoes, and red onion in a bowl and toss to mix. Just before serving, toss the vegetables with half of the coriander-caper vinaigrette.

ASSEMBLY

Arrange the vegetables in the center of each plate and lay the tuna slices over the vegetables. Spoon the remaining vinaigrette over the tuna and around the plate. Top with pepper.

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