Grilled Tuna Steak and Artichoke Salad | Coastal with Byron Talbott



In this episode of Coastal, Byron is in Big Sur, CA checking out the Treebones Resort and making a Grilled Tuna Steak. FULL RECIPE BELOW

Special Thanks to Treebones Resort:

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Grilled Tuna Steak and Artichoke Salad Recipe

INGREDIENTS:
1 tuna steak – 6-8oz
olive oil
salt and pepper

Artichoke salad
2 Globe Artichokes (8 total)
parsley
olive oil
lemon juice
capers (optional)
nasturtium

PROCESS:
For the salad:
-first trim your whole artichoke, getting rid of all the leaves, to the heart.
-Continue by trimming down the stem
-Scoop out the hair of the artichoke
-Boil until tender ~ 20 minutes
-Let cool, then quarter the artichokes
-Sprinkle in chopped parsley
-Add juice of 1/2 lemon
-Add salt, pepper, and olive, then capers and incorporate everything

For the Tuna:
-cut into portioned fillets
-season steaks with olive oil, salt, and pepper
-Sear sticks on hot pan, not too long, as you want it cooked on the outside yet still rare in the middle.

Garnish with Nasturtiums

Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP’s: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
PA’s – Luke Arreguin and Jamie Dore
Food Stylist – Kevin Van – http://thediningsociety.tumblr.com/

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