INGREDIENTS
2 TBSP. olive oil
1/4 cup sweet red wine
2 cloves garlic, pressed
Juice of 1/2 lime
1 TBSP. honey
1/2 cup very thinly-sliced sweet onion
2 TBSP. fresh dill weed, roughly chopped
4 tuna steaks
Kosher salt
Black pepper
1 tsp. butter
DIRECTIONS
Place olive oil, red wine, garlic, lime juice and honey in a heavy zip-top bag.
Squeeze to combine ingredients.
Add tuna steaks, sweet onion and dill weed.
Seal bag and toss to coat.
Unseal, squeeze out all the air, reseal and refrigerate for 1 hour.
Remove steaks from the marinade, reserving the marinade and onions.
Sprinkle tuna steaks with Kosher salt and black pepper.
Heat a heavy skillet over high heat.
Add 1 tsp. of olive oil to skillet.
Sear the tuna steaks until browned on each side, turning only once, until medium rare to medium in doneness. Do not overcook.
Remove steaks to a platter and keep warm.
Melt butter in same pan.
Add reserved marinade and sweet onions to the hot pan and cook, scraping up any browned bits, until slightly thickened and onions are soft and caramelized.
Return tuna to the pan to slightly re-warm, turning to coat.
Serve immediately, topped with the caramelized onions.
Serves 4.
