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.
Four servings
Preparation
- 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.
- 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.
- 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.
- 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.
- 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
Dining and Cooking