Tuna or Swordfish with Onion Confit

Name: Tuna or Swordfish with Onion Confit
Yield: makes 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 3 large or 4 or 5 medium onions, thinly sliced; Salt and freshly ground black pepper; 1 large fresh thyme sprig or a large pinch of dried; 2 medium tomatoes; 1 1/2 to 2 pounds tuna or swordfish; About 1/2 cup pitted and roughly chopped black olives

December 20, 2011

Slow cooked onions are good enough by themselves, but when you combine them with the liquid exuded by olives and tomatoes you have a gloriously juicy bed on which to serve any fish fillet or steak. This combination, I think, is best with grilled tuna or swordfish—their meatiness gives them the presence to stand up to the richly flavored mass of onions, creating an easy dish that is strikingly Provençal and perfect for summer.

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