Roasted Tuna with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like something from a fancy restaurant. Ahi tuna is packed with omega 3 fatty acids that are wonderful for your heart and brain, and I love how quickly it cooks. The artichoke hearts roast alongside the tuna, becoming tender and golden, while a simple pan sauce with white wine, garlic, and capers brings everything together beautifully. It's elegant enough to impress guests but straightforward enough that anyone can master it.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, about 1.5 inches thick)
- 340 gfresh artichoke hearts(halved, or frozen thawed)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3 tablespoonscapers(drained)
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter
- 118 mldry white wine
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the halved artichoke hearts with 2 tablespoons of olive oil, half the minced garlic, thyme, and a pinch of salt and pepper on a baking sheet.
Tip: Pat the artichokes dry before tossing to promote better browning.
- 2
Roast the artichokes in the oven for 20-22 minutes, stirring halfway through, until the edges are golden and tender.
Tip: The artichokes can roast while you prepare the tuna.
- 3
While the artichokes roast, pat the tuna steaks dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry tuna is essential for achieving a proper sear.
- 4
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully place the tuna steaks in the pan and sear for 2-3 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.
Tip: Don't move the tuna while searing—let it develop a golden crust.
- 5
Transfer the seared tuna to a warm plate and tent loosely with foil to keep warm.
- 6
Reduce heat to medium and add the butter and remaining garlic to the same skillet. Toast the garlic for about 30 seconds until fragrant.
- 7
Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes until the wine reduces slightly, then stir in the lemon juice and capers.
Tip: These flavorful browned bits add depth to your sauce.
- 8
Return the roasted artichokes to the skillet and gently toss to coat with the sauce. Add the cooked tuna steaks back to the pan or arrange them on serving plates with the artichoke mixture alongside.
- 9
Garnish with fresh chopped parsley and serve immediately while the tuna is still warm.
Tip: Serve with crusty bread or roasted vegetables on the side.
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