This tuna steak sandwich with onion marmalade is one that you will continually go back to. Start by making the onion marmalade. In a large saucepan, combine two large onions thinly sliced, two cups of water, two cups of balsamic vinegar, and two cups of cherry vinegar. Bring to a boil over high heat. Then decrease the heat to maintain a low simmer and cook uncovered, stirring occasionally for 2 hours and the onion is softened and the liquid becomes syrupy. Roast a red bell pepper directly against the flames or you can roast it in the oven. Cover with saran and let it cool. Make a quick ioli with 3/4 of a cup of sunflower oil, one room temperature egg, and a pinch of salt. Season the 1/2 to 3/4 lb tuna steak with salt and pepper on both sides. Heat a sauté pan over high heat. Then add one tablespoon of olive oil. Once the oil begins to shimmer, add the tuna and cook for just 1 minute per side. Transfer the tuna to a cutting board and let it sit for a few minutes before slicing it. Remove the charred skin from the bell pepper and slice it into strips. Place mixed greens in a small bowl and drizzle with olive oil and season with salt and pepper. Spread the bottom of the roll with aoli. Then the onion marmalade, the sliced tuna, the peppers and top with the greens. This is also easily made as sliders for entertaining. [Music]
2 Comments
Went back for seconds 🎉
Loved it