Broiled Tuna Steaks With Onion Compote
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4center-cut tuna steaks, about 6 ounces each
- Salt to taste
- 4tablespoons olive oil
- 4sprigs fresh thyme or 1 teaspoon dried
- ¼teaspoon red-pepper flakes
- 4red onions, about 1¼ pounds, peeled and thinly sliced
- 2tablespoons red-wine vinegar
- 1whole clove
- ¼teaspoon Tabasco sauce
- 2tablespoons drained capers
- 2tablespoons honey
- 2teaspoons coarsely cracked black peppercorns
- 2tablespoons chopped fresh basil
Nutritional analysis per serving (4 servings)
397 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 43 grams protein; 823 milligrams sodium
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
Preheat a charcoal grill or broiler.
- Step 2
Place the tuna steaks on a flat surface, and cut out the dark streak of meat, if any. Brush with olive oil on both sides, and sprinkle with salt, thyme and pepper flakes. Cover with plastic wrap, and let stand for 15 minutes before broiling.
- Step 3
Meanwhile, heat the remaining olive oil in a heavy casserole, and add the onions. Cover. Cook over medium-high heat for 15 minutes, stirring occasionally. When the onions start to brown, uncover and add the vinegar, clove and Tabasco. Add salt to taste. Cook briefly, stirring, until the vinegar has almost evaporated. Stir in the capers and honey. Cover tightly, and simmer for 15 minutes more.
- Step 4
Sprinkle the tuna on both sides with the cracked peppercorns.
- Step 5
If you are using a grill, rub the rack lightly with oil. Place the fish on the grill. If you are using a broiler, place the fish on a rack about 4 inches from the heat. Cook for 3 minutes, and turn. For rare, cook for another 3 minutes.
- Step 6
To serve, place equal portions of onion compote on the side of four warmed plates. Place a tuna steak on each plate, and sprinkle with basil.
Private Notes
Comments
This recipe is magnificent. I am a single person, so halved the recipe, saving the second broiled tuna steak for making the tuna salad per Scarlette in NYT recipes. The onion compote is delicious! I served the tuna with the compote and jasmine rice. I used fresh thyme from my garden. It was an amazing dinner. i highly recommend this recipe! NYT recipes should add a photo and encourage more to try this one.
Onion compote is really delicious. I did wonder if the "1 clove" is meant to be 1 clove of garlic? But I used 1 clove - the spice. I only had dried thyme, and wish I'd had fresh, as the dried had a strange texture - still rather dry - on the fish. Definitely shorten the fish cooking time. But overall the dish was very nice, and it's nice to have a recipe for tuna steaks that works well with European rather than Asian flavors/sides.
Make just as is, but maybe vinegar instead of the splash of red wine I used. Go easier on the honey. Otherwise, LOVED this, great with mashed potatoes and spinach on the side. Note this is for four people, so adjust accordingly (I did).
For med rare to rare steaks, cut the broil time in half!
I made as directed (broiled method) and it was well-received. Next time I think I’ll cook the onions longer and until they are softer. Nice change from usual sesame recipes.