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Byron is in Big Sur, CA, visiting the Treebones Resort and making a grilled tuna steak.
Grilled Tuna Steak
1 tuna steak - 6-8 ounces
Salt and pepper
Cut into portioned fillets
Season steaks with olive oil, salt, and pepper
Sear sticks on hot pan, not too long, as you want it cooked on the outside yet still rare in the middle.
2 Globe Artichokes (8 total)
First trim your whole artichoke, getting rid of all the leaves, to the heart.
Continue by trimming down the stem
Scoop out the hair of the artichoke
Boil until tender ~ 20 minutes
Let cool, then quarter the artichokes
Sprinkle in chopped parsley
Add juice of 1/2 lemon
Add salt, pepper, and olive, then capers and incorporate everything
Garnish with Nasturtiums
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