Prep: 10 minutes
Cook: 5 minutes
Servings: 2
1/4 cup olive oil
1/2 teaspoon good-quality Spanish paprika (pimentón)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (8-ounce) tuna fillets
Chickpea Artichoke Salad
1. Whisk together olive oil and next 3 ingredients in a small bowl.
2. Coat tuna with oil mixture, and sear in hot (slightly smoking) cast-iron skillet for 1 1/2 to 2 minutes* per side or until rare to medium-rare. Serve over Chickpea Artichoke Salad.
*Note: The tuna fillets in the original recipe must have been sliced much thinner than the ones we usually get. We find it takes 3-5 minutes per side, according to your taste.
1 (6-ounce) jar marinated artichoke hearts
1
1 1/2
1 1/2
3
1/4
Combine all ingredients in a medium bowl; cover mixture, and chill.
These recipes were originally published in the March 2005 issue of Cottage Living magazine.