Grilled Tuna with Artichokes, Peppers and Tomatoes

This was a fantastic light summer kind of meal! I would definitely make this again! :)

Still no camera....

Ingredients:

1/3 cup extra virgin olive oil

1/3 cup dry white wine

8 baby artichokes (we could not find these...so we used canned artichoke hearts)

1 lemon halved

1 yellow bell pepper

2 teaspoons kosher salt, plus additional for fish

1 shallot, sliced

4 cloves garlic, smashed

4 sprigs fresh thyme, plus 1 teaspoon finely chopped

2 sprigs fresh flat leaf parsley, plus 1 tablespoon finely chopped

1 bay leaf

1/4 teaspoons coriander seeds

8 oven dried tomatoes (recipe is in my mac and cheese recipe)

1 1/2 pound center cut tuna (we used 2 tuna steaks)

Freshly ground black pepper

Put 1 cup water, olive oil, and wine in a medium saucepan. Trim the artichokes' stems, snap off their leaves, and halve, rubbing the cut surface with the lemon half. Stem, seed and cut the bell pepper into large squares and add to the pan. Add the 2 teaspoons salt, shallot, garlic, herb sprigs, bay leaf, and coriander. Simmer over medium heat until the artichokes are just tender. Add the tomatoes and cook a little bit longer. Remove vegetables with a slotted spoon and set aside. Increase the heat under the saucepan and simmer the cooking liquid to thicken slightly.

Heat a grill pan over medium high heat or prepare an outdoor grill. Season the tuna generously on both sides with salt and pepper. Grill the tuna until there are distinct grill marks on both sides. Remove from grill and let it rest for 10 minutes before cutting.

Stir the chopped thyme and parsley into the artichoke mixture. Cut the tuna into slices or chunks. Spoon the vegetables into bowls and arrange the tuna on top.