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3 tablespoons extra virgin olive oil
Put olive oil in a skillet, and turn heat to medium.
Add onions, a good pinch of salt, pepper, and bay leaf or thyme. Cook, stirring, until mixture starts to sizzle, a minute or two. Adjust heat so that you need to stir at most only every 5 minutes to keep onions from browning as they soften; do not allow to brown. Cook at least 30 minutes.
Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2" dice. Heat a grill until moderately hot.
When onions are very soft, almost a shapeless mass, season fish and grill, turning once, for a total of about 6 minutes for tuna; check for doneness by making a small cut in center to peek inside.
While fish is grilling, stir olives and tomatoes into onions, and raise heat; cook, stirring occasionally, until tomatoes liquefy and mixture becomes juicy. Taste, and adjust seasoning.
Serve fish on a bed of onion confit, whole fish cut into serving portions.
Poster's Notes:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
3 large or 4 or 5 medium onions, peeled and thinly sliced
Salt and freshly ground black pepper
1 large thyme sprig or 1 bay leaf
2 medium tomatoes, cored
1-1/2 to 2 pounds tuna, cut into steaks or left whole
About 1/2 cup pitted and roughly chopped black olives
The article notes that this "confit" or stewed relish is also good with beefsteak.