Venetian Style Tuna Steaks with Sweet, Vinegary Onions
Instructions:
- Here’s a seared tuna steak topped with a sweetand- sour Venetian mélange. Makes 4 servings
- Four 6- to 8-ounce tuna steaks, about 1 inch thick
- 1 teaspoon kosher or coarse-grained sea salt
- 1â„4 cup olive oil
- 1 large yellow onion, chopped
- 1â„2 cup red wine vinegar
- 2 tablespoons sugar
- 2 teaspoons chopped oregano leaves or
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- Rub the tuna steaks with the salt and set aside.
- Heat a large grill pan, a deep skillet, or a highsided sauté pan over medium heat. Add the olive oil, then slip the tuna steaks into the pan. Cook until lightly browned, about 3 minutes. Flip and cook for 1 more minute for a rare center, 2 minutes for a medium-rare center, and 4 minutes for a well-done center. Transfer the steaks to a plate and tent with aluminum foil to keep warm.
- Reduce the heat to low and add the onion to the pan. Cook, stirring often, until golden, caramelized, and soft, about 8 minutes.
- Whisk in the vinegar and sugar, stirring until the sugar dissolves. Raise the heat to medium-high and bring the sauce to a simmer. Toss in the oregano and pepper; cook, stirring once in a while, until reduced to a glaze, about 3 minutes.
- Slip the steaks back into the pan; cover and set aside off the heat for 1 minute to reheat.