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Pan-Seared Tuna with Sweet Onion and Black Olive Confit

4 servings

Ingredients

2 large sweet or yellow onions, thinly sliced
2 cups dry white wine
1 tablespoon brown sugar
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
10 calamata olives, pitted and roughly chopped
1 tablespoon clarified European-style butter (such as Keller's)
4 8-ounce tuna steaks

Method

Put the onions and wine in a medium saucepan over medium-high heat, cover, and cook for about 1 hour until the onions are tender. Uncover and add the sugar, oregano, salt and pepper and cook until liquid is almost evaporated. Stir in the olives and remove the confit from the heat.

Place the butter in a non-stick saute pan over high heat. Season the tuna steaks with salt and pepper. Add them to the pan and saute until golden brown on each side for approximately 5 minutes, or until medium-rare to medium on the inside.

Divide the confit among 4 dinner plates, and top each serving with a tuna steak.