Tuna loin with ginger brined onions and caramelized onions
Lomo de atun con cebolla en escabeche y dorado
This is a modern take on tuna that requires a little advance preparation. It is a wonderful combination of tangy, sweet and sour.
Generous 2 lbs / 1 kg tuna loin, cut into 1 inch thick medallions
3 tablespoons soy sauce
1 teaspoon finely chopped fresh ginger
2 cloves of garlic, cut in 41 large white Vidalia onion finely sliced
¼ cup / 60 ml extra virgin olive oil
1 tablespoon soya sauce1 large red onion finely sliced
2 teaspoons salt
¼ cup / 60 ml water
1 tablespoon rice vinegar
1 tablespoon Extra Virgin olive oil
Place the tuna, soy, ginger, and garlic in a sealed container. Marinate for 24 hours. One hour before serving the tuna, remove it from the marinade. Drain and pat dry.
Place the thinly sliced red onion in a glass bowl and sprinkle with the salt. Allow to sit for 15 minutes. Add the water. Allow to sit for 30 minutes. (The salt brine will make the onion easier to digest without overly muting its tangy flavour. ) Drain the onions and rinse. Toss with the balsamic vinegar and the olive oil.
Meanwhile, heat ¼ cup / 60 ml Extra Virgin olive oil in a saucepan. Add the thinly sliced white onion, stirring. Reduce the heat and cover. Cook slowly for 30 minutes until the onion is caramelized.
Heat ¼ cup / 60 ml olive oil in a saucepan until a piece of day old baguette turns golden in the hot oil. Sear the tuna for 2 minutes per side.
Serve with steamed rice, garnishing each portion of tuna with the caramelized onion on one side and the red brined onion on the other.