Seared Tuna with Tian of Provencal Vegetables

Get this all-star, easy-to-follow Seared Tuna with Tian of Provencal Vegetables recipe from Chef Du Jour

Directions Assembly: Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish. In a small bowl, combine the oil with the thyme, garlic, salt, and pepper. Arrange...


Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon minced garlic
  • 1 1/2 teaspoons fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound red bell peppers, roasted, peeled, seeded, and sliced into 1-inch wide strips
  • 12 ounces fresh plum tomatoes, cut into 1/8-inch thick rounds
  • 8 ounces zucchini, cut into 1/8-inch thick rounds
  • 8 ounces Japanese eggplant, cut into 1/8-inch thick rounds
  • 6 (6-ounce) portions fresh tuna steaks, cut about 2 1/2-inches thick
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ripe plum tomatoes, peeled, halved, and squeezed to remove seeds
  • 1 teaspoon fine sea salt
  • 6 garlic cloves, peeled
  • 2 (3-inch ) sprigs fresh rosemary
  • 1 1/2 cups olive oil, or as needed
  • 1 cup whole, peeled garlic cloves
  • 1 cup olive oil, plus more as needed
  • 1/2 cup Tomato Confit (see above)
  • 1/3 cup Garlic Confit (see above)
  • 1/3 cup water
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme

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