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

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
• 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
• 4 (1/2-pound) ahi tuna steaks
• Extra virgin olive oil, for grilling