Seared Tuna With Oven-Dried Tomatoes And Sweet-And-Sour Onions
Published July 10, 1993
- Total Time
- About 4 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE TOMATOES
4 medium tomatoes, halved and seeded
1 teaspoon thyme leaves
½ teaspoon sugar
7 cloves garlic, peeled and minced
Salt and freshly ground pepper to taste
1 teaspoon olive oil
2 teaspoons chopped tarragon
THE ONIONS
1 quart water
½ cup white-wine vinegar
½ cup sugar
¼ teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 large onion, peeled and sliced very thin
½ teaspoon olive oil
THE TUNA
1 teaspoon finely chopped rosemary
4 cloves garlic, peeled and minced
6 tablespoons poppy seeds
2 tablespoons cracked black peppercorns
½ teaspoon salt, plus more to taste
1 pound loin first-quality tuna, quartered
2 tablespoons olive oil
Nutritional analysis per serving (4 servings)
45 grams carbs; 44 milligrams cholesterol; 440 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 7 grams fiber; 1403 milligrams sodium; 33 grams protein; 31 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To make the tomatoes, preheat the oven to 280 degrees. Place the tomatoes on a baking sheet and sprinkle with the thyme, sugar, half of the garlic and salt and pepper. Bake for 3 ½ hours.
- Step 2
Meanwhile, to prepare the onions, combine the water, vinegar, sugar, salt and pepper in a medium-size saucepan and bring to a boil. Add the onion and cook for 5 minutes. Drain and let cool. Toss with the olive oil and set aside.
- Step 3
When the tomatoes are cool enough to handle, coarsely chop them. Heat the olive oil in a medium-size skillet over medium heat. Add the tomatoes, tarragon and remaining garlic and cook for 2 minutes. Season with salt and pepper and set aside.
- Step 4
To make the tuna, combine the rosemary, garlic, poppy seeds, cracked pepper and salt. Roll each piece of tuna in the mixture until well coated. Heat the oil in a large nonstick or cast-iron skillet over high heat. Sear on all sides until browned on the outside but medium rare in the center, about 6 to 8 minutes. Remove from pan and cut each piece across into ¼-inch thick slices.
- Step 5
Divide the onion mixture among 4 plates. Place the tomato mixture over the onions. Top with tuna slices, season with salt and serve immediately.
Private Notes