In this episode of Coastal, Byron is in Big Sur, CA checking out the Treebones Resort and making a Grilled Tuna Steak. FULL RECIPE BELOW
Special Thanks to Treebones Resort:
Check out our sponsor – http://www.stellaartois.com/cidre
Check out Byron’s Channel:
http://www.youtube.com/user/ByronTalbott
Grilled Tuna Steak and Artichoke Salad Recipe
INGREDIENTS:
1 tuna steak – 6-8oz
olive oil
salt and pepper
Artichoke salad
2 Globe Artichokes (8 total)
parsley
olive oil
lemon juice
capers (optional)
nasturtium
PROCESS:
For the salad:
-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
For the Tuna:
-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.
Garnish with Nasturtiums
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP’s: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
PA’s – Luke Arreguin and Jamie Dore
Food Stylist – Kevin Van – http://thediningsociety.tumblr.com/
25 Comments
extremely subtle product placement!
hahaha yeah thats true. i hate seeing the 'ring of fire' every time i have a burrito.
Amazing view, amazing food. What more could I ask for?
what's that kinda of cooker anyone cam tell me?
anyone can – – … not cam…
hahah all you need is 'chipotlaway' for your dirty underwear.
OMG LOOKS SO GOOD
what the hell is tuna "crevice"? Do you mean ceviche?
Just celebrated my two year wedding anniversary at Big Sur! Love it so much. Yummy looking food:D
The comments on this thread make me want to repeatedly bang my head into a wall. There is no 'right' or 'only' way to eat an artichoke. 'White people' don't think seasoning is only s&p. Food is to be enjoyed however you want to enjoy it, and cutting the leaves off an artichoke and making a salad out of the hearts is as valid and delicious as leaving an amazing tuna steak to sing on its own, with nothing but a subtle hint of s&p.
beautiful setting and dish!
What is the resort name?
That chunk of tuna would easily cost about 200 bucks…jealous.
This man knows nothing of cross contamination… I hope he doesn't get food poisoning, because I like the recipes.
i wanted to see him eat a flower
Every time I see someone cut an artichoke like that, I just think of how much of it is being wasted! I love artichokes, and want every little bit I can get. Lol
I am now starving!!!!
totally agree
Did a good job of shielding the mic from the strong wind
That was rad
My fav coastal episode, by far has the best views in my opinion!
Bluefin tuna are super abundant in the Pacific?! Erm, no. Bluefin tuna populations have declined by over 90% in the last 50 years. Talking about a sustainable camping site and then using a fish which is headed towards extinction….I'd call that a pretty big FAIL! Almost as bad as Stella trying to make a cider (and just because you spell it wrong, doesn't make it any better).
I just noticed his name is Byron, not Bryon…
I really agree with TheTouchlamp… after handling tuna, we need to wash our hands well before touching other things. Hope the board was well cleaned not just rinsed. Recipe is nice. Although his artichoke preparation looks good, I prefer to eat all the artichoke, I find there is much waste in eating it cut up this way. And there are lots of vitamins in the leaves. I do like the idea of adding capers as he did in the dressing.
I remember finding this video by accident when it came out. I tried making this dish and fell in love with cooking and got so many great reviews, 3 years later I am now a cook and I love my job more than anything! So thank you Byron, your cooking definitely had an impact on my career choice!