Name: Tuna with Bayonne Ham and Vegetables
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 16 small yellow onions (pearl onions); 2 steaks Bluefin tuna, about 2-inch (5-cm) thick, (750 g / 1 1/2 lb); 8 thin slices Bayonne ham; 2 tablespoons (30 ml) olive oil; 3 tablespoons (45 ml) butter; 3 cloves garlic, finely chopped; 2 cups (500 ml) shiitake mushrooms, stems removed, cut into wedges; 2 teaspoons (10 ml) red wine vinegar; 2 cups (500 ml) oil-packed artichokes, drained and quartered; 4 cups (1 litre) baby spinach; 1 green onion, chopped; Salt and pepper

Preparation

- In a saucepan, blanch the onions for 1 minute in boiling water. Peel and cut the onions in half, without removing the ends. Set aside.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- Cut each steak into two pieces. Season the tuna with pepper. Wrap each piece in slices of Bayonne ham. Hold in place with toothpicks.
- In a skillet over high heat, sear the tuna in the oil for 1 minute on each side. Remove from the heat and place on a baking sheet. Bake for about 3 minutes for rare doneness.
- In the same skillet, add the butter and brown the onions. Add the garlic and mushrooms. Season with salt and pepper. Cook for 2 to 3 minutes, until the mushrooms lose their water. Deglaze with the vinegar. Add the remaining ingredients. Cook for 1 minute. Adjust the seasoning. Spread the vegetables on 4 warm plates and top with the tuna steaks.

Tuna with Bayonne Ham and Vegetables

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Ingredients

Preparation

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