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Seared Tuna with Onion Marmalade

Bobby QueBobby Que Posts: 50
edited November -1 in EggHead Forum
<p />My wife picked up a 2 pound plus fresh tuna filet from our fish monger today. I got some piment d'esplette from our local Williams-Sonama store yesterday. Here is what we did with them, including a picture.[p]For the onion marmalade:
1/8 cup olive oil
1 large onion, finely sliced
1/4 cup aged balsamic vinegar
1/8 cup sherry vinegar (we used Nakano rice wine vinegar)
1/4 cup water
1/2 teasp Kosher salt
1/8 teasp piment d'esplette (a hot paprika like spice that is available at Willims-Sonoma)
1/8 teasp white pepper
1/2 teasp sugar
1/2 teasp Kosher salt
1/2 tablsp olive oil
To make the Onion Marmalade:
Warm 1/8 cup olive oil in a saute pan over medium high heat. Add onions and saute until golden brown. Stir in both vinegars, water, salt, pepper,sugar and piment d'espelette. Bring to a slow boil and cook until the liquid is evaporated. set aside.
To cook the tuna:
I got the Egg up to 600 degrees and placed the olive oil and pepper coated tuna filet on direct for 2 minutes on side one, 3 minutes on side two and that was it.
The tuna was served with the Onion Marmalade on the side.
All I can say is wow. Please excuse the length of this post. I think this was better than the Asian seared tuna I have made in the past!!! The piment d'espelette is exotic but can be replaced by very good Hungarian hot paprika or ? Mexican Chile pepper. The hisory of this spice is very interesting, but it would be the topic of another post.


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