One of the many Disney Cruise Line dishes that guests are always raving about is Palo’s grilled tuna. Served with truffle-infused potato risotto, garlic-marinated artichokes and tarragon-veal jus, it’s pretty easy to understand why.
Today, not only am I sharing the at-home recipe with you, I also thought you might like a demonstration of how to make this mouth-watering dish.
Palo Grilled Tuna Recipe
With Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus
Serves 4
Potato Risotto Ingredients
1/2 pound russet potato, peeled and cubed
1 tablespoon extra virgin olive oil
1 shallot, diced
1 clove garlic, minced
1 cup dry white wine (such as chardonnay)
1 cup heavy cream
Coarse salt and freshly ground black pepper, to taste
1 tablespoon white truffle oil
Freshly grated parmesan cheese, to taste
Tarragon Veal Jus Ingredients
1 1/4 cups veal stock
1 cup dry red wine (such as merlot)
3 stalks fresh tarragon
Marinated Artichokes Ingredients
1/2 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 shallot, sliced
4 artichokes packed in oil,* drained, cut into thirds
12 cherry tomatoes, halved
2 tablespoons chopped fresh chives
Coarse salt and freshly ground black pepper, to taste
Grilled Tuna Ingredients
4 (1/2-pound) ahi tuna steaks
Extra virgin olive oil, for grilling
Coarse salt and freshly ground black pepper, to taste
Marinated Artichokes Instructions
- Heat oil in a large sauté pan over medium heat until it shimmers. Add shallot and garlic, cooking until fragrant and golden.
- Add artichokes, tomatoes, and chives. Season to taste with salt and pepper. Sauté until tomatoes just begin to soften, 2 to 3 minutes. Remove from heat, cover, and set aside until ready to serve.
Tarragon veal jus Instructions
- Combine red wine and tarragon stalks in a medium saucepan over medium-high heat. Simmer until reduced by 1/3, about 15 to 20 minutes.
- Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
- Strain mixture through a fine-mesh sieve and set aside until ready to serve.
Potato Risotto Instructions
- Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
- Meanwhile, heat oil in a large sauté pan over medium-high heat. Add shallot, cooking until translucent. Add garlic and cook 30 seconds, or until very fragrant and golden.
- Add white wine, simmering until reduced, about 3 minutes. Add cream, simmering until reduced and slightly thickened, about 3 to 4 minutes. Add salt and pepper to taste.
- Drain potatoes and return to hot saucepan to allow excess water to evaporate.
- Gently fold cooked potatoes into cream mixture. Add additional salt and pepper to taste. Remove from heat and fold in truffle oil and parmesan cheese.
Grilled Tuna Instructions
- Preheat grill to 400°F.
- Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
- Place tuna on hot grill and sear each side 2 minutes for rare. If you prefer well done, cook an additional 2 to 3 minutes per side.
To Serve:
Evenly divide potato risotto among 4 serving plates. Cut tuna steaks in half and place over potatoes. Evenly divide artichoke mixture among plates and drizzle with tarragon veal jus.
*Note: Artichokes packed in oil can be found in specialty grocery stores, some supermarkets, and online at www.williams-sonoma.com.
Get more tasty recipes from Disney Parks on our Disney Eats page.