Grilled Tuna with Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus

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

1 1/4 cups veal stock

1 cup dry red wine (such as merlot)

3 stalks fresh tarragon

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

4 (1/2-pound) ahi tuna steaks

Extra virgin olive oil, for grilling

Coarse salt and freshly ground black pepper, to taste

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.

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.

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.

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.

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.