Ingredients
Start to finish 20 minutes
Directions
1/2 pound fresh tuna steak
1 bay leaf
1 lemon, thinly sliced
1 teaspoon coarse sea salt
10-ounce package frozen artichoke hearts
1 cup canned chickpeas, drained and rinsed
1/2 cup diced fennel or celery
1/2 cup diced red onion
2 tablespoons capers in salt, rinsed well, dried and minced
1/4 cup minced flat-leaf parsley
1/3 cup extra-virgin olive oil
2 tablespoons white vinegar
Place the tuna steak in an 8-inch saute pan and just barely cover it with cold water. Add the bay leaf, lemon slices and salt. Bring the water to just under a simmer and cook the fish slowly until it turns uniformly gray, about 5 or 6 minutes.
Drain the tuna, transfer it to a large bowl and flake it into large pieces with a fork. Let it cool.
Meanwhile, place the artichokes in a small saucepan. Add 1/2 cup cold water and bring to a boil. Cook until tender, about 4 minutes. Drain and coarsely chop the artichokes, then add them to the tuna.
Add the chickpeas, fennel, onion, capers and parsley to the tuna and artichokes and toss well to combine. Add the olive oil and toss again. Sprinkle in the vinegar and toss again. Season with salt if needed.
Serve at room temperature.
Makes 4 servings.