Frank Stitt's Tuna Salad

This salad is a bit involved, but it's so worth the effort!

{ Prep Time: 30 mins / Difficulty: Intermediate / Yields: 4 servings }

Ingredients:

4 (6-8oz) thick tuna steaks

extra virgin olive oil, for drizzling

For the vinaigrette:

6 artichoke hearts

1 lemon, halved

kosher salt

1 shallot, finely minced

1 Tbsp red wine vinegar

1 Tbsp sherry vinegar

1 tsp Dijon mustard

4 thyme sprigs, leaves removed & chopped

2 oregano sprigs, leaves removed & chopped

freshly ground black pepper

1/2 cup extra virgin olive oil

* Serve on a bed of mixed greens and quinoa

Directions:

1. Place the tuna steaks on a platter, and drizzle lightly with olive oil. Season with salt and pepper, then set aside.

2. Place a medium sauté pan on the stove and set the heat to medium-high. Meanwhile, prepare the vinaigrette.

3. Combine shallots, vinegars and the juice from 1/2 lemon in a medium bowl. Whisk in the mustard and chopped herbs and season with salt and pepper. Set aside and allow flavors to meld for 5-10 mins.

4. To finish the vinaigrette, whisk in the olive oil. Correct the seasonings, if necessary, then add the artichokes, stirring to coat with dressing.

5. Drizzle olive oil in the pan. Place the tuna steaks in the pan and sear for 3-4 mins on each side. 

6. Place the tuna on serving plates. Spoon the vinaigrette over the tuna. I served this dish on a bed of mixed greens and cooked quinoa.