Lodge

Ingredients for Tuna

• 2 pounds highest quality Gulf tuna steaks
• Salt and freshly ground black pepper to taste
• 4 tablespoons pimenton de la vera (Spanish smoked paprika)
• 1 tablespoon pomace olive oil, or as needed

Ingredients for Artichoke and Ham

• 1 tablespoon pomace olive oil
• 1 red onion, halved and cut into thin slices
• 3 cloves garlic, thinly sliced
• 6 slices Serrano ham cut into 1/8-inch jullienne strips
• 12 small baby artichokes, trimmed and quartered juice and zest of 1 lemon
• 3 tablespoons chopped flat-leaf parsley

Garnishes

• 4 tablespoons extra virgin olive oil
• 4 tablespoons chopped flat-leaf parsley

Preparation Directions for Tuna

1. Cut tuna into 4 even pieces and season with salt and pepper. Dust both sides lightly with pimenton de la vera. Coat bottom of a heavy cast iron pan with olive oil and place over high heat until oil shimmers.
2. Add tuna steaks and sear on both sides until brown, about 1 minute per side. Lower heat to medium and cook until steaks are light brown 1/4-inch from top and bottom and red in the centers (but warm to the touch). 
3. Remove to a platter and allow to rest for 10 minutes.

Preparation Directions for Artichokes and Ham

1. Heat oil in a 13-1/4" cast iron skillet over medium heat until it shimmers.
2. Add onion and cook until translucent.
3. Add garlic, ham, artichokes, and lemon juice. Cover and cook until artichokes are tender, about 7 minutes. 
4. Season with salt and pepper. Garnish with parsley and lemon zest.

Presentation

1. Divide braised artichoke mixture and pan juices among 4 plates. 
2. Slice each tuna steak into 1/4-inch pieces and fan atop artichoke mixture. 
3. Drizzle each plate with extra virgin olive oil and finish with a sprinkle of parsley.