Seared Tuna With Oven-Dried Tomatoes And Sweet-And-Sour Onions
- Total Time
- About 4 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4medium tomatoes, halved and seeded
- 1teaspoon thyme leaves
- ½teaspoon sugar
- 7cloves garlic, peeled and minced
- Salt and freshly ground pepper to taste
- 1teaspoon olive oil
- 2teaspoons chopped tarragon
- 1quart water
- ½cup white-wine vinegar
- ½cup sugar
- ¼teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 1large onion, peeled and sliced very thin
- ½teaspoon olive oil
- 1teaspoon finely chopped rosemary
- 4cloves garlic, peeled and minced
- 6tablespoons poppy seeds
- 2tablespoons cracked black peppercorns
- ½teaspoon salt, plus more to taste
- 1pound loin first-quality tuna, quartered
- 2tablespoons olive oil
The Tomatoes
The Onions
The Tuna
Nutritional analysis per serving (4 servings)
440 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 7 grams dietary fiber; 31 grams sugars; 33 grams protein; 1403 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
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 3½ 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