Best 2 Tuna With Roasted Cipolline Onions Recipes

Slow-Roasted Tuna with Tomatoes, Herbs, and Spices image

Yield Makes 6 servings

Number Of Ingredients 9

1 2 1/4-pound tuna fillet
9 whole cloves
9 whole coriander seeds
3 large garlic cloves, cut into slivers
1/3 cup extra-virgin olive oil
1 large red onion, thinly sliced
1 1/2 pounds plum tomatoes, halved, seeded, chopped
1 teaspoon dried oregano
1/3 cup white wine vinegar

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.

Roast Tuna With Onions and Lemon image

Provided by ratherbeswimmin

Categories Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus a little more to taste
1 large onion, roughly chopped
1 tablespoon minced garlic
1 small fresh jalapeno, chopped (or cayenne to taste)
1/2 cup chopped fresh parsley leaves
1 teaspoon fresh thyme (or 1/2 t. dried) or 1 teaspoon fresh tarragon (or 1/2 t. dried)
1/2 cup fresh breadcrumb
salt
black pepper
2 lemons, thinly sliced
4 small tuna steaks (1 1/2 to 2 lb total weight)
1 lemon, juice of

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.

Nutrition Facts : Calories 205.8, Fat 14.4, SaturatedFat 2.1, Sodium 106, Carbohydrate 18.2, Fiber 2.5, Sugar 3.7, Protein 3