Olive Oil Poached Tuna With Roasted Tomato Sauce

Total Time: 6 mins Preparation Time: 3 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 4 tomatoes, cored halved and seeded
• 6 garlic cloves, minced and divided
• 1 teaspoon fresh thyme leave, minced
• 1/2 teaspoon sugar
• kosher salt & freshly ground black pepper
• 1 teaspoon olive oil
• 2 teaspoons fresh tarragon, chopped
• 1 quart water
• 1/2 cup wine vinegar
• 1/2 cup sugar
• kosher salt & freshly ground black pepper
• 1 large onion, halved and sliced into 1/4 inch thick
• 1/2 teaspoon olive oil
• olive oil, for poaching (1 quart)
• 2 bay leaves
• 1 1/2 lbs tuna fillets, cut into 4 equal pieces (skinless)
• kosher salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 300 degrees.
• 2 place tomatoes on a baking sheet and sprinkle with half the garlic; season with thyme, sugar, about 1/4 teaspoon salt and 1/8 teaspoon pepper.
• 3 bake until the tomtoes are shriveled, about 3 to 3 1/2 hours; let cool.
• 4 coarsely chop the tomatoes.
• 5 then heat the teaspoon of olive oil in a skillet over medium heat; add remaining garlic and cook until softenend, about 2 minutes.
• 6 stir in the tomatoes and tarragon, cook for 2 minutes more; taste and add salt and pepper as desired.
• 7 meanwhile, in a medium saucepan, over medium high heat, bring the water, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a boil; add onion and cook until it just begins to soften, but is still crisp, about 5 minutes.
• 8 drain and let cool, then toss with olive oil and set aside.
• 9 heat about a quart of olive oil (for poaching the fish) to 140 degrees f (use an instant read thermometer), in a medium saucepan.
• 10 pat the fish dry with paper towels and season with salt and pepper.
• 11 slide fish into the oil and cook until it is pale grayish on the outside, but still pink inside, about 5 minutes.
• 12 to serve, divide the pickled onions among 4 plates; top with tomato sauce, then tuna seasoned with additional salt and pepper, if desired.