Grilled Tuna with Artichokes and Aioli

1. 1

   In a small bowl, combine the garlic with 3/4 teaspoon of salt; mash to a paste with the back of a small spoon.

2. 2

   Stir in the lemon juice and mayonnaise until smooth.

3. 3

   Gradually whisk in 1/4 cup of the olive oil in a thin stream until the aioli is emulsified.

4. 4

   Refrigerate the aioli until serving.

5. 5

   Bring a large saucepan of salted water to a boil.

6. 6

   Add the artichokes, cover with a lid slightly smaller than the saucepan to keep the artichokes submerged and cook until the bottoms are tender, about 15 minutes.

7. 7

   Drain the artichokes and spread them out on a large plate to cool slightly.

8. 8

   Pull off the tough outer leaves and cut each artichoke in half.

9. 9

   Pat dry.

10. 10

    In a large skillet, heat 2 tablespoons of the olive oil until shimmering.

11. 11

    Add the artichokes and cook over high heat, stirring occasionally, until golden and crisp, 4 to 5 minutes.

12. 12

    Season with salt and pepper and sprinkle with the chopped parsley.

13. 13

    Transfer the artichokes to a platter and keep warm.

14. 14

    Heat a cast-iron grill pan or large skillet.

15. 15

    Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt and pepper.

16. 16

    Grill the tuna over high heat, turning once, until browned and the meat is medium rare, about 3 minutes total.

17. 17

    Transfer the tuna to the platter and serve immediately with the aioli and lemon wedges.

* Per serving · 4 servings · Values may vary.