A harmonious blend of Mediterranean flavors showcasing rich olive oil-infused tuna, the subtle sweetness of artichoke hearts, and the briny complexity of Kalamata olives and capers. The dish is elegantly balanced with a citrusy finish from fresh lemons.
Cook Time
20 minutes
Calories
420 per serving
Servings
4
Start by preparing the artichoke purée: Blanche the artichoke hearts in boiling salted water for 3 minutes, then plunge into ice water to cool. Drain and pat dry once more.
Blend the artichoke hearts with 30ml olive oil and the juice of one lemon until smooth and creamy. Season with salt and pepper to taste. Set aside.
To prepare the olive-caper emulsion: In a small bowl, whisk together the olive oil from the tuna cans, zest of both lemons, and a touch of freshly squeezed lemon juice. Emulsify until slightly thickened.
Fold in the halved olives, capers, and chopped parsley. Adjust seasoning with salt and pepper.
Gently heat the canned tuna in olive oil in a shallow pan to warm through, taking care to keep the chunks intact and moist, about 5 minutes.
For plating, place a swoosh of artichoke purée across the plate. Layer a generous portion of confit tuna on top. Drizzle with the olive-caper emulsion, emphasizing the rich colors and textures.
Garnish with grated lemon zest and a sprinkle of finely chopped parsley to finish.