This could qualify for Luisa's thread above because I have admired the picture in my cookbook for years and I finally tried it. Very easy, and I think the onion marmelade would be equally good with pork or chicken.
SEARED TUNA STEAKS WITH ONION MARMELADE.
from Bristo by Gerald Hiriqoyen (Sunset books)
ONION MARMELADE
2 thick slices pancetta, 2 oz. each, or 1/4 lb. thickly sliced bacon
1/4 cup olive oil
2 large onions, thinly sliced
1/2 cup balsamic vinegar
1/4 cup sherry vinegar
1/2 cup water
1 tsp. salt
1/4 tsp. white pepper
2 tsp. sugar
1/2 tsp. ceyenne pepper
TUNA STEAKS
4 tuna steaks, about 5 oz. each
2 Tbs. olive oil
Salt and white pepper.
To make the marmalade: Unroll the pancetta, if using. Cut the pancetta or bacon crosswise into thin strips.
In a saute pan over high heat, warm the 1/4 cup oil. Add the pancetta or bacon and saute until slightly crisp, about 2 minutes. Add the onions and continue to saute until the onions are golden brown, about 10 minutes.
Stir in both vinegars, water, salt, pepper, sugar and ceyenne. Bring to a boil over medium heat, then continue to boil until the liquid almost completely evaporates, 12-15 minutes.
About 5 minutes before the marmelade is ready. cook the tuna steaks. In a separate pan over high heat, warm the remaining 2 Tbs. olive oil. Sprinkle both sides of the tuna steaks with salt and pepper to taste. Place the steaks in the hot pan and cook, turning once, until done to your liking, 1-2 minutes per side for medium rare, depending on the thickness of the steaks.
Transfer the tuna steaks to individual plates. Top with the marmelade and serve immediately.
(NOTES: Good luck finding 5-oz. tuna steaks! I bought the two smallest steaks in the case and they totalled 1-1/2 lbs. I just split them in two after cooking.
I used regular smoked bacon for the marmelade, but I used Julia's trick of blanching it first to rid it of some of the smoky taste. It probably would have been good either way.
The recipe calls for white pepper but I couldn't find mine so I used black.
I found it took much longer than 10 minutes to brown the onions, and I'm sure the onion marmalade could be made a day or two ahead. I'm thinking some smoked paprika would be a nice addition.)
SEARED TUNA STEAKS WITH ONION MARMELADE.
from Bristo by Gerald Hiriqoyen (Sunset books)
ONION MARMELADE
2 thick slices pancetta, 2 oz. each, or 1/4 lb. thickly sliced bacon
1/4 cup olive oil
2 large onions, thinly sliced
1/2 cup balsamic vinegar
1/4 cup sherry vinegar
1/2 cup water
1 tsp. salt
1/4 tsp. white pepper
2 tsp. sugar
1/2 tsp. ceyenne pepper
TUNA STEAKS
4 tuna steaks, about 5 oz. each
2 Tbs. olive oil
Salt and white pepper.
To make the marmalade: Unroll the pancetta, if using. Cut the pancetta or bacon crosswise into thin strips.
In a saute pan over high heat, warm the 1/4 cup oil. Add the pancetta or bacon and saute until slightly crisp, about 2 minutes. Add the onions and continue to saute until the onions are golden brown, about 10 minutes.
Stir in both vinegars, water, salt, pepper, sugar and ceyenne. Bring to a boil over medium heat, then continue to boil until the liquid almost completely evaporates, 12-15 minutes.
About 5 minutes before the marmelade is ready. cook the tuna steaks. In a separate pan over high heat, warm the remaining 2 Tbs. olive oil. Sprinkle both sides of the tuna steaks with salt and pepper to taste. Place the steaks in the hot pan and cook, turning once, until done to your liking, 1-2 minutes per side for medium rare, depending on the thickness of the steaks.
Transfer the tuna steaks to individual plates. Top with the marmelade and serve immediately.
(NOTES: Good luck finding 5-oz. tuna steaks! I bought the two smallest steaks in the case and they totalled 1-1/2 lbs. I just split them in two after cooking.
I used regular smoked bacon for the marmelade, but I used Julia's trick of blanching it first to rid it of some of the smoky taste. It probably would have been good either way.
The recipe calls for white pepper but I couldn't find mine so I used black.
I found it took much longer than 10 minutes to brown the onions, and I'm sure the onion marmalade could be made a day or two ahead. I'm thinking some smoked paprika would be a nice addition.)