1 lb. cipollini onions
2/3 cup balsalmic vinegar
1 Tbs. plus 1/3 cup extra-virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 Tbs. fresh lemon juice
2 tsp. chopped fresh thyme
2 (6-oz.) tuna steaks (1-inch thick)
1. Bring a large pot of water to a boil. Add the onions and cook for 2 minutes. Drain and cool.
2. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 Tbs. of the oil, 1/2 tsp. of the salt, and 1/4 tsp. of the pepper in a 13" x 9" x 2" baking dish.
3. Roast in the oven, stirring occasionally, until the onions are tender and golden, about 1 hour. Meanwhile, whisk the remaining 1/2 cup of oil, the lemon juice, thyme, and remaining 1/2 tsp. of salt and 1/4 tsp. of pepper in another 13" x 9" x 2" baking dish. Coat the tuna steaks in marinade. Let stand for 5 minutes on each side.
4. Oil a grill rack and prepare grill for medium-high heat. Cook the steaks to desired doneness, about 3 minutes per side for medium. Cut steaks in half and transfer to a platter. Spoon the onion mixture around the steaks and serve.
The Nest Magazine Holiday 2006
Photos By: Victoria Pearson
Photo By: Victoria Pearson