Tuna with Balsamic Vinegar
1 cup pearl onions
2 tablespoons olive oil
1 1/2 cups balsamic vinegar
1 shallot, minced
1 large garlic clove, minced
1 tablespoon honey
Four 5-ounce tuna fillets
2 tablespoons minced fresh parsley
Salt and pepper to taste
Preheat the broiler. Blanch the onions in boiling water for 2 minutes. Drain, cool, and peel. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onions and brown for two to three minutes. Add the vinegar, shallot, garlic, and honey, then reduce by half.
Meanwhile, place the fillets on a greased baking pan. Brush a little of the remaining oil over the fish and lightly season with salt and pepper. Broil for 3 to 4 minutes. Turn over, drizzle the remaining oil, and continue to cook for a few minutes or until the flesh starts to flake.
Transfer the fish to a serving platter and top with the prepared onions.
Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.