Seared Tuna With Oven-Dried Tomatoes And Sweet-And-Sour Onions

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 Information

  • Nutritional analysis per serving (4 servings)

    433 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 30 grams sugars; 32 grams protein; 44 milligrams cholesterol; 587 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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 1/2 hours.
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.
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.
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 1/4-inch thick slices.
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.

About 4 hours