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" SERVINGS 4 INGREDIENTS For the Tuna: 12 ounces bigeye tuna loin 1 teaspoon olive oil Kosher salt and freshly ground black pepper For the Coriander-Caper Vinaigrette: 1 1/2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon low-sodium chicken broth 1 1/2 tablespoons capers, rinsed and chopped 1 tablespoon chopped fresh chives 3/4 teaspoon coriander seeds, toasted and coarsely ground Kosher salt and freshly ground black pepper For the Vegetables: 4 Braised Artichokes, each cut into 6 wedges through the stem \u00BD cup ni\u00E7oise olives, pitted and quartered 4 cups loosely packed baby spinach leaves 10 ounces haricots verts, blanched 1 cup yellow Teardrop tomatoes, cut in half lengthwise 1/4 cup thinly sliced red onion Freshly ground black pepper PREPARATION To Prepare Tuna: 1. Rub tuna with olive oil and season with 1/8 teaspoon each salt and pepper. 2. Place over a medium-hot fire and grill 3 minutes on each side, or until medium or medium-rare. 3. Thinly slice tuna and season with 1/8 teaspoon each salt and pepper. To Prepare Coriander-Caper Vinaigrette: 4. Combine olive oil, vinegar, broth, capers, chives, and coriander in a small bowl and whisk together. 5. Season with 1/4 teaspoon each salt and pepper. To Prepare Vegetables: 6. Combine Braised Artichokes, olives, spinach, haricots verts, tomatoes, and red onion in a bowl and toss to mix. 7. Just before serving, toss vegetables with half Coriander-Caper Vinaigrette. Assembly: 8. Arrange vegetables in center of each plate and lay tuna slices over vegetables. 9. Spoon remaining vinaigrette over tuna and around plate. 10. Top with pepper. Back to chef Trotter&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a740/tuna-artichokes-olives-recipe/>