Date Posted: 7/14/2005
1.5 lbs. yellow-fin tuna (sushi grade is best)
fresh basil leaves and stems
2 large cloves fresh garlic - crushed
1/3 cup extra virgin olive oil
juice from one lemon
zest from one lemon
freshly grated black pepper
red pepper flakes
2 medium red onions
¾ cup kalamata olives (cut in half with seeds removed)
1 cup garden tomatoes (cut up)
1.5 cups brown rice
Marinate the tuna in 2 tbs. of the olive oil, fresh basil stems, ½ tsp. red pepper flakes, crushed garlic and black pepper for at least 2 hours.
DO NOT PEEL THE ONIONS - JUST CUT EACH IN 8 PIECES AND PUT IN BAKING DISH. Drizzle 1 - 2 tbsp. of the olive oil on top. Sprinkle with about ½ tsp. kosher salt. Cover with foil and bake for 45 minutes in 425 oven. After this has cooled, remove and throw away outer onion skins, separate the onion layers and put in large bowl. Blanch a small bunch of basil leaves, remove excess water and mix in a blender with remaining olive oil. Add the tomatoes, kalamata olives, lemon juice and lemon zest to the onions along with the basil/olive oil. To this mixture add ¼ - ½ tsp. red pepper flakes, black pepper and ¼ to ½ tsp. kosher salt.
Start steaming the rice about 45 minutes before dinner. Grill the tuna after the rice is cooked - prepare the tuna rare, if desired. The longer you cook tuna, the tougher it gets, but cook no longer than 5 minutes each side for 1 inch thick fillets. Be sure the grill is very hot before using it.
Serve rice with onion salad arranged on top and tuna on top of salad.
My husband used to be a chef, so he likes recipes that take some time. Trust me, it isn't a quick recipe, but it is delicious.