BY CHEF SILVIO ARAGONA

INGREDIENTS

For the Potato Risotto:

  • 1/2 pound russet potato, peeled and cubed
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1 cup dry white wine (such as chardonnay)
  • 1 cup heavy cream
  • Coarse salt and freshly ground black pepper, to taste
  • 1 tablespoon white truffle oil
  • Freshly grated parmesan cheese, to taste

For the Tarragon Veal Jus:

  • 1 1/4 cups veal stock
  • 1 cup dry red wine (such as merlot)
  • 3 stalks fresh tarragon

For the Marinated Artichokes:

  • 1/2 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 shallot, sliced
  • 4 artichokes packed in oil,* drained, cut into thirds
  • 12 cherry tomatoes, halved
  • 2 tablespoons chopped fresh chives
  • Coarse salt and freshly ground black pepper, to taste

For the Grilled Tuna:

  • 4 (1/2-pound) ahi tuna steaks
  • Extra virgin olive oil, for grilling
  • Coarse salt and freshly ground black pepper, to taste

4
Servings

? mins
Prep Time

? mins
Cook Time

? mins
Total Time

GUIDE / INSTRUCTIONS

For the Marinated Artichokes:

  • Heat oil in a large sauté pan over medium heat until it shimmers. Add shallot and garlic, cooking until fragrant and golden.
  • Add artichokes, tomatoes, and chives. Season to taste with salt and pepper. Sauté until tomatoes just begin to soften, 2 to 3 minutes. Remove from heat, cover, and set aside until ready to serve.

For the Tarragon Veal Jus:

  • Combine red wine and tarragon stalks in a medium saucepan over medium-high heat. Simmer until reduced by 1/3, about 15 to 20 minutes.
  • Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
  • Strain mixture through a fine-mesh sieve and set aside until ready to serve.

For the Potato Risotto:

  • Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
  • Meanwhile, heat oil in a large sauté pan over medium-high heat. Add shallot, cooking until translucent. Add garlic and cook 30 seconds, or until very fragrant and golden.
  • Add white wine, simmering until reduced, about 3 minutes. Add cream, simmering until reduced and slightly thickened, about 3 to 4 minutes. Add salt and pepper to taste.
  • Drain potatoes and return to hot saucepan to allow excess water to evaporate.
  • Gently fold cooked potatoes into cream mixture. Add additional salt and pepper to taste. Remove from heat and fold in truffle oil and parmesan cheese.

For the Grilled Tuna:

  • Preheat grill to 400°F.
  • Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
  • Place tuna on hot grill and sear each side 2 minutes for rare. If you prefer well done, cook an additional 2 to 3 minutes per side.

To Serve:

  • Evenly divide potato risotto among 4 serving plates. Cut tuna steaks in half and place over potatoes. Evenly divide artichoke mixture among plates and drizzle with tarragon veal jus.

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