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Tuna Steak with Sweet Onions

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Source: The Heritage of French Cooking

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Active Time:  25 Minutes
Total Time:  45 Minutes
Yield:  Serves 4

This recipe has very ancient origins: a fairly similar version is to be found in the famous recipe collection of Apicius, the Roman gourmet. This method of preparing tuna exists almost right around the Mediterranean, in all the old Roman colonies.

RECIPE INGREDIENTS

2 lb slice of white-fleshed tuna cut 1 in thick

salt

2 tablespoons golden raisins

2 teaspoons superfine sugar

2 tablespoons extra virgin olive oil

4 pinches grated nutmeg

4 pinches ground cumin

4 pinches ground cayenne pepper

pepper

1/4 cup pine nuts

dill for garnish

48 small scallions

Tuna Steak with Sweet Onions Recipe at Cooking.com

DIRECTIONS

Ask your fishmonger to cut a slice from just behind the belly of the fish and to remove the skin and the central bone and all the other bones: this will give you 4 steaks. Rinse them and pat dry. Sprinkle with salt and leave to macerate for 20 minutes.

Meanwhile, rinse the raisins in hot water and set aside to soak in a bowl of warm water.

Put the onions into a 10 1/4 inch nonstick sauté pan. Add salt, the sugar, 2 1/2 tablespoons water and 1 tablespoon of the oil. Place the pan over high heat and cook for 10 minutes, until there is no liquid left and the onions are coated in an amber-colored caramel. Stir in 1 tablespoon water.

Rinse the tuna steaks, pat dry and brush with the remaining oil. Add the steaks to the sauté pan, pushing the onions aside. Sprinkle with the nutmeg, cumin, cayenne, salt and pepper. Drain the raisins and add them to the pan. Cover and cook for 12 minutes over a gentle heat, turning the fish and the onions 4 times during the cooking.

Meanwhile, toast the pine nuts in a dry skillet until golden.

TO SERVE: When the fish and onions are cooked, transfer them to a serving plate, garnish with the toasted pine nuts and dill and serve at once. This dish is also excellent lukewarm or cold.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

477

Fat. Total:

19g

Fiber:

Carbohydrates, Total:

22g

Sodium:

113mg

% Cal. from Fat:

36%

Cholesterol:

107mg

Protein:

58g

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