View Full Version : Big Recipes: Seared Tuna with Onion Marmelade Served On A Steaming Bed Of Green Lentils

03-09-2007, 09:51 PM
Seared Tuna with Onion Marmelade Served On A Steaming Bed Of Green Lentils (http://www.bigoven.com/recipe162705)

http://www.bigoven.com/pics0307040436.jpg (http://www.bigoven.com/recipe162705)4 ServingsTunaBasqueMain Dish Grill Meatless 59.1 mililiters Olive oil 2.0 large Onion sliced59.1 mililiters Vinegar Sherry118.3 mililiters Balsamic Vinegar 118.3 mililiters Water 5.0 mililiters Salt 1.2 mililiters Freshly ground pepper white4.9 mililiters Sugar 5.0 mililiters Paprika sweet14.8 mililiters Olive oil 4.0 medium Tuna fish steaks170.1 grams Bacon sliced29.6 mililiters Butter 1.0 small Onion chopped6.0 cloves Garlic 591.5 mililiters Green Lentils rinsed1.0 bouquet garni This is composed of two sprigs each of parsley and thyme and two1182.9 mililiters Water 73.9 mililiters Butter 29.6 mililiters Extra virgin olive oil 29.6 mililiters Balsamic Vinegar ONION MARMALADE To make the onion marmalade, warm 1/4 cup olive oil in a medium saut? pan over medium-high heat. Add the onions and saut? until they turn golden brown, about 10 minutes. Stir in the vinegars, water, 1 teaspoon salt, 1/4 teaspoon pepper, sugar and piment d'Espelette. Bring to a slow boil and cook until the liquid is completely evaporated, about 15 minutes. Remove from the heat and set aside.In a separate medium-large saucepan, warm 1 tablespoon olive oil over medium-high heat. Sprinkle both sides of the tuna steaks with salt and pepper. Sear them until medium rare, about 2 minutes on each side, depending on the thickness of the tuna.For each serving, spoon the green lentils (see below) onto the center of the plate. Place a tuna steak on top and cover with onion marmalade. GREEN LENTILS WITH BACON Put the bacon in a saucepan and cover with water. Bring to a simmer over moderately high heat; drain, rinse and drain again.Warm the duck fat or butter in a large saucepan over medium-high heat. Add the bacon to the pan and saut? for 1 minute. Add the onion and garlic and saut? for about 3 minutes longer. Add the lentils, the bouquet garni, water and salt and pepper to taste. Bring to a boil.Reduce heat to medium and cook until much of the liquid has evaporated, and the lentils are tender and moist, 25 to 30 minutes.Just before serving, add the butter, olive oil and balsamic vinegar, and reheat. Stir together well. Season with salt and pepper to taste.from BigOven Recipe Software and 160,000 Recipe Archive (http://www.bigoven.com)