Tuna with Bayonne Ham and Vegetables
Tuna with Bayonne Ham and Vegetables
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
Instructions
- 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