Recipe courtesy of Giada De Laurentiis
Episode: Friend in Town
Print
Total:
31 min
Prep:
30 min
Cook:
1 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 pounds cipolline onions
  • 2/3 cup balsamic vinegar
  • 1 tablespoon plus 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh thyme leaves
  • 6 (6-ounce) tuna steaks (about 1-inch thick)

Directions

Bring a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. 

Preheat the oven to 450 degrees F. 

Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour. 

Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side. 

Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve.

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