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Entreé

Grilled Tuna

with Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus

Grilled Tuna Image
Serves 4
INGREDIENTS

MARINATED ARTICHOKES

  • ½ T Extra Virgin Olive Oil
  • 1 clvs Garlic, minced
  • ½ Shallots, sliced
  • 4 Artichokes (Packed In Oil), drained, cut into thirds
  • 12 Cherry Tomato, halved
  • 2 T Fresh Chives, chopped
  • Salt (coarse), to taste
  • Ground Black Pepper, to taste

TARRAGON VEAL JUS

  • 1 ¼ c Veal Stock
  • 1 c Dry Red Wine, such as Merlot
  • 3 stalk Fresh Tarragon

POTATO RISOTTO

  • ½ lb Russet Potato, peeled and cubed
  • 1 T Extra Virgin Olive Oil
  • 1 Shallots, diced
  • 1 clvs Garlic, minced
  • 1 cans Dry White Wine, such as chardonnay
  • 1 cans Heavy Cream
  • Salt (coarse), to taste
  • Ground Black Pepper, to taste
  • 1 T White Truffle Oil
  • Parmesan, freshly grated, to taste

GRILLED TUNA

  • 4 ½ lb Ahi Tuna Steaks
  • Extra Virgin Olive Oil, for grilling
  • Salt (coarse), to taste
  • Ground Black Pepper, to taste
INSTRUCTIONS

FOR THE MARINATED ARTICHOKES

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

*Note: Artichokes packed in oil can be found in specialty grocery stores, some supermarkets, and online at www.williams-sonoma.com.

FOR THE TARRAGON VEAL JUS

  1. 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.
  2. Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
  3. Strain mixture through a fine-mesh sieve and set aside until ready to serve.

FOR THE POTATO RISOTTO

  1. Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
  2. 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.
  3. 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.
  4. Drain potatoes and return to hot saucepan to allow excess water to evaporate.
  5. 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

  1. Preheat grill to 400°F.
  2. Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
  3. 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.

FOR THE SERVICE

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

This entreé has been found at Palo. The Grilled Tuna has been offered on the Palo menu.

Source: Disney Parks Blog

Created 2023-01-31 09:57:32 – Last Modified 2024-02-02 09:28:26