Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
ONION MARMALADE
To make the onion marmalade, warm 1/4 cup olive oil in a medium saut? pan over medium-high heat. Add the onions and saut? until they turn golden brown, about 10 minutes. Stir in the vinegars, water, 1 teaspoon salt, 1/4 teaspoon pepper, sugar and piment d'Espelette. Bring to a slow boil and cook until the liquid is completely evaporated, about 15 minutes. Remove from the heat and set aside.
In a separate medium-large saucepan, warm 1 tablespoon olive oil over medium-high heat. Sprinkle both sides of the tuna steaks with salt and pepper. Sear them until medium rare, about 2 minutes on each side, depending on the thickness of the tuna.
For each serving, spoon the green lentils (see below) onto the center of the plate. Place a tuna steak on top and cover with onion marmalade.
GREEN LENTILS WITH BACON
Put the bacon in a saucepan and cover with water. Bring to a simmer over moderately high heat; drain, rinse and drain again.
Warm the duck fat or butter in a large saucepan over medium-high heat. Add the bacon to the pan and saut? for 1 minute. Add the onion and garlic and saut? for about 3 minutes longer. Add the lentils, the bouquet garni, water and salt and pepper to taste. Bring to a boil.
Reduce heat to medium and cook until much of the liquid has evaporated, and the lentils are tender and moist, 25 to 30 minutes.
Just before serving, add the butter, olive oil and balsamic vinegar, and reheat. Stir together well. Season with salt and pepper to taste.
