Seared Tuna With Tian Of Provencal Vegetables
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tsp
Thyme (chopped fresh)1 tsp
Garlic (minced)1 tsp
Fine Sea Salt1 cup
Water1 tsp
Pepper (freshly ground)3 tbsps
Parsley (chopped fresh)Directions:
1
For the vegetable tian: Preheat the oven to 350 degrees F
2
Lightly oil a 9 by 13-inch ceramic or glass baking dish
3
In a small bowl, combine the oil with the thyme, garlic, salt, and pepper
4
Arrange half of the vegetables in rows in the dish, interspersing the different types until the bottom of the dish is covered
5
Drizzle with half of the oil mixture
6
Make a final layer of mixed vegetables, and drizzle with the remaining oil mixture
7
Cover the top of the vegetables with lightly oiled parchment paper
8
Bake until the vegetables are tender, about 40 minutes
9
Remove the vegetable tian from the oven, keep warm in a warm place, and increase the oven temperature to 450 degrees F
10
For the tuna: Season the tuna with the salt and pepper
11
Heat the oil in a large nonstick skillet over high heat
12
Add the tuna and cook, turning once, until seared on both sides, about 2 minutes
13
Uncover the tian and place the seared tuna fillets on top of the vegetables, spacing them evenly
14
Bake, uncovered, until the tuna is rare to medium-rare, about 5 minutes
15
Spoon equal amounts of the sauce in the centers of 6 warmed plates
16
Using a wide spatula, lift portions of the tuna and vegetables and transfer to the plates
17
For the sauce: Place the tomato confit, garlic confit, water, salt and pepper in a blender and process on high speed
18
With the machine running, drizzle in the oil and blend until the sauce is emulsified, about 1 minute
19
Transfer to a medium bowl and stir in the parsley and thyme
20
Set aside at room temperature Place the tomatoes in a colander and toss with the salt
21
Let drain at room temperature for 2 hours
22
Pat the tomatoes dry with paper towels
23
Preheat the oven to 250 degrees F
24
Place the tomatoes, garlic, and rosemary in a nonreactive 2-quart saucepan
25
Add enough oil to cover the tomatoes
26
Cover the saucepan and bake until the tomatoes are very tender, but not falling apart, about 3 hours
27
Drain, discard the garlic and rosemary, and set the tomato confit aside for the sauce
28
(The tomato confit can be prepared up to 3 days in advance, covered and refrigerated
29
) Place the garlic cloves and 2 cups cold water in a small saucepan and bring to a boil over high heat
30
Drain
31
Repeat the procedure 2 more times
32
Return the drained garlic cloves to the saucepan and add the oil
33
Bring to a bare simmer over very low heat
34
Cook until the garlic is tender, about 40 minutes
35
Cool completely
36
Transfer to a 1-pint canning jar, add enough oil to cover the garlic, and seal
37
(The garlic confit can be prepared up to 3 weeks in advance, covered and refrigerated)