Grilled Tuna with Potato-Tomato Gratin and Rouille

Name: Grilled Tuna with Potato-Tomato Gratin and Rouille
Ingredients: 6 tuna steaks, 5 to 6 ounces each, about 1 inch thick; 1 lemon, zested; 1 chile de árbol, thinly sliced on the diagonal; 1 tablespoon thyme leaves; 1 tablespoon sliced flat-leaf parsley; 2 tablespoons extra-virgin olive oil; 1 tablespoon fleur de sel; 1 tablespoon freshly cracked black pepper; 2 ounces arugula, cleaned; 2 tablespoons super-good extra-virgin olive oil; Rouille (recipe follows); Potato-tomato gratin (recipe follows); Kosher salt and freshly ground black pepper; 1 red bell pepper; 1/2 teaspoon saffron threads; 1 extra-large egg yolk; 1/2 cup grapeseed oil; 1/2 cup extra-virgin olive oil; 1 small clove garlic; 1/2 lemon, for juicing; Pinch cayenne pepper; Kosher salt and freshly ground black pepper; 5 tablespoons extra-virgin olive oil; 6 cups thinly sliced onions (about 1 1/2 pounds); 1 tablespoon thyme leaves; 1 tablespoon unsalted butter; 1 1/4 pounds Yukon Gold potatoes, peeled; 1/2 cup heavy cream; 2 1/4 pounds ripe tomatoes; 1/4 cup sliced opal basil

January 24, 2012

This dish takes me back to Pantelleria, a tiny volcanic island in the Mediterranean, situated between North Africa and Sicily. Undeveloped and relatively untouched by the modern world, the island is famous for two things: the caper bushes that dominate the dry, brush-covered hillsides of the rocky coast, and resident Giorgio Armani. My husband and I spent a magical week in that salt-drenched haven, eating grilled, freshly caught tuna; bowls of couscous; and salads of tomatoes, potatoes, and capers. The grilled tuna and the combination of tomatoes and potatoes in this dish are a tribute to those leisurely days on Pantelleria. And though rouille isn’t part of their Moorish-meets-Italian culinary lexicon, I’m sure the Pantellerians would love this saffron-tinted, spicy pepper mayonnaise.

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