Tuna and Artichoke Salad

Method

1. Clean the artichoke: remove the tough outer leaves, cut it in half, remove the inner choke (fuzz), then slice it thinly.
2. In a pan, heat a drizzle of olive oil. Add the artichoke slices, season with salt, pepper, and wild fennel. Sauté briefly, then add a splash of white wine and let it evaporate. Add a coffee cup of meat broth and cook until the artichoke is tender but still crunchy. Remove from the pan and set aside.
3. In the same pan, add a little more olive oil. Sauté thin slices of ginger and carrot for 1-2 minutes, then add sliced leek and cook for 30 seconds. Remove and set aside.
4. Cut the fresh tuna steak into 4 equal pieces. Coat two opposite sides of each piece with sesame seeds.
5. Heat a little oil in a clean pan. Sear the tuna pieces for 20 seconds on each side. The sesame should be toasted but not burnt, and the tuna should remain raw inside. Remove from the pan.
6. Prepare the dressing: in a bowl, combine chopped chili, minced garlic, soy sauce, wild fennel, a squeeze of lemon juice, and a tiny drizzle of olive oil. Whisk to emulsify.
7. Assemble the salad: place the artichoke slices on a plate as a base, top with the tuna pieces. Garnish with the sautéed ginger, carrot, and leek. Drizzle the dressing over the tuna. Add fresh chili slices and parsley leaves.
8. Serve immediately.