Cook The Book: Grilled Tuna Stuffed With Herbs And Tapenade

• 1 cup fresh basil leaves, roughly chopped
• 1/4 cup store-bought black olive tapenade
• 2 tablespoons salt-packed capers, rinsed and roughly chopped
• 1 anchovy, rinsed and chopped
• 1 finely chopped Thai chile
• 3 tuna steaks, 14 ounces each
• 1/3 cup plus 2 tablespoons extra virgin olive oil
• 4 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh oregano
• 1 1/2 tablespoons chopped fresh rosemary
• 1 tablespoon cracked black peppercorns
• 1 tablespoon finely chopped garlic
• 3 baby artichokes
• Sea salt and freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 2 ounces Sartori Stravecchio (or another domestic Parmesan cheese), shaved
• 2 tablespoons fresh parsley leaves
• 1 lemon, cut into 6 wedges
• Cerignola olives, cut in half (optional)

1. Mix the basil, tapenade, capers, anchovy, and chile in a small bowl. Using a sharp paring knife, make an incision along 1 side of each tuna steak. Move the knife back and forth to make a pocket. Divide the stuffing into 3 equal parts and stuff the tuna steaks. Place the steaks in a shallow nonreactive baking dish.
2. Mix the 1/3 cup of olive oil with 3 tablespoons of the lemon juice, oregano, rosemary, peppercorns, and garlic in a small bowl. Pour the marinade over the fish and marinate in the refrigerator for 4 hours.
3. Using a paring knife, trim an artichoke of all external green leaves as well as the green exterior of the stem. Once the artichoke has been trimmed down to the tender, yellow-hued leaves, cut it in half. Using a mandoline or a very sharp knife, very thinly slice the artichoke. Transfer the slices to a bowl of cold water with the remaining 1 tablespoon of lemon juice. Repeat this process quickly with the remaining artichokes, making sure they do not turn brown.
4. Preheat a grill or grill pan to medium-high heat. Remove the fish from the marinade and season with sea salt and pepper. Grill until the tuna is well seared but still medium-rare, about 3 minutes per side. Remove the tuna from the grill and cut it into 1-inch-thick slices.
5. Transfer the tuna to a platter, drizzle with the remaining 2 tablespoon of olive oil and the balsamic vinegar. Garnish with the shaved cheese, parsley leaves, artichoke slices, lemon wedges, and halved olives, if desired.

fresh basil, storebought black olive tapenade, salt, anchovy, chile, tuna, extra virgin olive oil, freshly squeezed lemon juice, fresh oregano, rosemary, cracked black, garlic, artichokes, salt, balsamic vinegar, sartori stravecchio, parsley, lemon, cerignola olives

Taken from www.seriouseats.com/recipes/2010/09/cook-the-book-grilled-tuna-stuffed-with-herbs.html (may not work)