with Sweet-Sour Onions
Salad Greens in
Olive Oil Vinaigrette
Blood Orange and
So when I told them about a recent “theme” dinner at our house, Kaytie invited me to be a guest blogger on Tiny Biscuits!
We ended with Cynthia’s dessert – Kiwis and Blood Oranges, page 248 – fresh, light, and authentic since January is blood orange season in Italy, even though to buy them in Dallas in January you have to live with the guilt of carbon footprint. She planned on making the Almond Thins, page 245, but arrived with the Sesame Seed Cookies, page 246, as well, thank goodness! It’s OK to eat all the cookies if you eat your fruit – right?
We ended our gourmet dinner with dessert wine and espresso, ready to get together again with some more of Toni’s great recipes!
Seared Tuna with Sweet-Sour Onions
1 large tuna steak (about 1 lb), cut into 3-4 portions
fresh ground black pepper (optional)
5 Tbs red wine vinegar
1 Tbs sugar (or to taste)
1 large red onion, cut in wedges
extra-virgin olive oil
several mint leaves, snipped into ribbons
Season the tuna on both side with salt and pepper.
In a small bowl, mix vinegar, sugar, and a pinch of salt with ¼ cup water. This is the sweet-sour mixture.
In a heavy-bottomed skillet, combine the onion with a little olive oil. Cook over medium-low heat, covered, until soft, about 10 minutes. Add the sweet-sour mixture, stirring often as the liquid evaporates and the onions caramelize. Transfer to a bowl.
Wipe the skillet clean. Add 1 Tbs olive oil, and raise the heat to medium. Sear the tuna until well browned. Turn the steaks over, and pile the onions on top. As soon as the second side is browned, reduce the heat and add a little water. Simmer a minute or so for medium rare.
Transfer the tuna to dinner plates. Deglaze the pan by adding a little water, and cook until thickened. Drizzle over the onion-topped steaks. Sprinkle with mint.
Serve warm or at room temperature.