This dish offers sharp flavors and subtle textures to compliment slices of meaty grilled fish.
1 lb. best available fresh tuna (about two 1”-2” tuna steaks, depending on size)
¾ cup Balsamic vinegar, reduced to ¼ cup syrup
2 Tbsp. extra virgin olive oil, plus extra for
grilling the tuna
4 small or two large shallots, peeled, trimmed, and sliced
1 jar (6 oz.) marinated artichoke hearts, drained and roughly chopped
4 tsp. capers, drained
¼ fresh lemon, de-seeded
For garnish (optional): sliced scallions, chopped fresh parsley, lemon slices
Before grilling tuna, prepare sweet and savory topping. Pour Balsamic vinegar into a small saucepan over medium heat. Bring the vinegar to a simmer and let it reduce until the vinegar syrup coats the back of a spoon. (Note: This is a rather fragrant process!) Remove vinegar from heat and set aside. Heat olive oil in a small sauté pan and cook the shallots until translucent and just starting to brown. Add the artichoke hearts and capers, then the Balsamic syrup, and season with salt and pepper, to taste. Stir to combine and until just warm, then set aside. Brush tuna lightly with olive oil and season with salt and pepper. Grill steaks to your preferred temperature. Slice the grilled tuna. Squeeze juice from the fresh lemon over the topping, and mix.
Separate portions of tuna onto small plates or serve buffet style. Spoon the topping over fish, garnish with sliced scallions, chopped parsley, and/or lemon slices, and serve.