Tuna Basquaise

Name: Tuna Basquaise
Ingredients: 1/3 cup plus 1/4 cup extra-virgin olive oil; 1 large onion plus 1 small onion, finely chopped; 1/4 pound prosciutto, sliced 1/4-inch thick and cut into 1/2 -inch dice; 3 large shallots, finely chopped; 6 thyme sprigs; 4 large garlic cloves, minced; 3 bay leaves; 3 large red bell peppers, cut into 1/2 -inch dice; 2 medium yellow bell peppers, cut into 1/2 -inch dice; 1 medium eggplant, peeled and cut into 1/2 -inch dice; 2 pounds zucchini, cut into 1/2 -inch dice; 1 cup dry white wine; 4 medium tomatoespeeled, seeded and coarsely chopped; 1 1/2 cups V-8 juice; 1/2 tablespoon tomato paste; Salt and freshly ground pepper; Four 1 3/4-inch-thick tuna steaks (about 1 1/4 pounds each)

17 ingredients

21 steps

Ingredients

1/3 cup plus 1/4 cup extra-virgin olive oil
1 large onion plus 1 small onion, finely chopped
1/4 pound prosciutto, sliced 1/4-inch thick and cut into 1/2 -inch dice
3 large shallots, finely chopped
6 thyme sprigs
4 large garlic cloves, minced
3 bay leaves
3 large red bell peppers, cut into 1/2 -inch dice
2 medium yellow bell peppers, cut into 1/2 -inch dice
1 medium eggplant, peeled and cut into 1/2 -inch dice
2 pounds zucchini, cut into 1/2 -inch dice
1 cup dry white wine
4 medium tomatoespeeled, seeded and coarsely chopped
1 1/2 cups V-8 juice
1/2 tablespoon tomato paste
Salt and freshly ground pepper
Four 1 3/4-inch-thick tuna steaks (about 1 1/4 pounds each)

Directions

1

Heat 1/3 cup of the olive oil in a large enameled cast-iron casserole.
2

Add the onions, prosciutto, shallots, thyme, garlic and bay leaves and cook over moderately low heat, stirring, until the onions begin to soften, about 5 minutes.
3

Reduce the heat to low and cook until softened, about 12 minutes.
4

Add the bell peppers and cook until softened, about 5 minutes.
5

Add the eggplant and cook until softened, about 5 minutes.
6

Add the zucchini and cook, stirring often, until softened, about 10 minutes.
7

Add the wine and simmer over moderately high heat for 5 minutes.
8

Add the tomatoes and simmer for 5 minutes longer, then add the V-8 juice and tomato paste.
9

Simmer over moderate heat until thickened, about 15 minutes.
10

Discard the thyme and bay leaves and season with salt and pepper.
11

Preheat the oven to 425.
12

Heat 2 large ovenproof skillets.
13

Season the tuna steaks with salt and pepper.
14

Add 2 tablespoons of the olive oil to each skillet.
15

When the oil shimmers, add 2 tuna steaks to each skillet and cook over high heat until deeply browned on the bottom, about 4 minutes.
16

Turn the steaks over and transfer the skillets to the oven.
17

Roast for about 8 minutes, or until the tuna is pink inside.
18

Transfer the tuna steaks to a carving board.
19

Ladle the sauce onto 2 large platters.
20

Slice the tuna across the grain 1/2 -inch thick.
21

Arrange the tuna on the sauce, pour the pan juices over the tuna and serve very warm but not steaming hot.