Roast Tuna With Onions And Lemon Recipes

Steps:

• Bring a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends.
• Preheat the oven to 450 degrees F.
• Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour.
• Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side.
• Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
• In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
• Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.

Steps:

• Preheat the oven to 450°.
• Put half the olive oil in a medium skillet or saucepan and turn the heat to medium; a minute later, add the onion and cook, stirring occasionally, until softened, about 5 minutes; add the garlic and chile, stirring occasionally, for about 1 minute.
• Turn off the heat and stir in the parsley, thyme, and bread crumbs, along with some salt and pepper to taste.
• Layer half the lemon slices in the bottom of a small roasting pan.
• Rub the fish with the remaining olive oil, sprinkle it with salt and pepper, and place it in the pan.
• Put the onion mixture and remaining lemon slices on top of the fish.
• Roast the fish until done, about 10 minutes for medium-rare (cut into it and take a look).
• Drizzle with the lemon juice and a little more olive oil and serve hot or at room temperature.

Steps:

• Preheat the oven to 400 degrees F. Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Scatter the rosemary leaves and thyme sprigs on the baking sheet. Season the onions with salt and pepper; arrange on top of the herbs, cut-side down.
• Remove 4 wide strips zest from the lemons using a vegetable peeler; set aside. Cut each lemon in half and remove any seeds; add to the baking sheet cut-side down. Roast until the onions are tender and the skins are slightly charred, about 1 hour.
• Meanwhile, make the vinaigrette: Combine the vegetable oil, vinegar, mustard and 1/2 teaspoon salt in a blender. With the motor running, gradually drizzle in the remaining 6 tablespoons olive oil and 2 tablespoons water until emulsified. Transfer to a small bowl; add the lemon zest and season with salt and pepper. Let steep at least 30 minutes; remove the lemon zest.
• Remove and discard the skins from the onions. Arrange the onions, lemons and herbs on a platter and drizzle with the vinaigrette just before serving. (The roasted onions and vinaigrette can be made up to 4 hours ahead. Serve at room temperature.)

Steps:

• In a shallow dish combine the lemon juice, olive oil, 1 teaspoon of salt and pepper. Add the tuna and coat well. Refrigerate for 30 minutes.
• Remove the tuna from the marinade and grill over white coals with the tomato and onion slices. Grill the tuna until browned on the outside but still pink in the center, about 5 minutes per side. Grill the tomato and onion slices until lightly charred, about 5 minutes per side.
• Cut the tuna in half lengthwise and then across into thin slices. Quarter the tomato slices and cut the onion slices into large dice.
• When ready to assemble, divide the tomatoes and onions among the pizzas. Top with the tuna slices and season with the remaining salt and pepper. Sprinkle with parsley and serve. Use on rosemary-olive crust.

Steps:

• Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté until golden, about 3 minutes. Stir in tomatoes, basil, and capers. Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
• Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat. Sprinkle fish with salt and pepper. Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side. Pour in tomato mixture. Simmer until fish is opaque in center, about 5 minutes longer. Serve fish immediately.

Steps:

• Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes; push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
• Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Steps:

• Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
• Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)