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1
Preheat a charcoal grill or broiler.
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2
Place the tuna steaks on a flat surface, and cut out the dark streak of meat, if any.
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3
Brush with olive oil on both sides, and sprinkle with salt, thyme and pepper flakes.
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4
Cover with plastic wrap, and let stand for 15 minutes before broiling.
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5
Meanwhile, heat the remaining olive oil in a heavy casserole, and add the onions.
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6
Cover.
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7
Cook over medium-high heat for 15 minutes, stirring occasionally.
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8
When the onions start to brown, uncover and add the vinegar, clove and Tabasco.
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9
Add salt to taste.
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10
Cook briefly, stirring, until the vinegar has almost evaporated.
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11
Stir in the capers and honey.
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12
Cover tightly, and simmer for 15 minutes more.
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13
Sprinkle the tuna on both sides with the cracked peppercorns.
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14
If you are using a grill, rub the rack lightly with oil.
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15
Place the fish on the grill.
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16
If you are using a broiler, place the fish on a rack about 4 inches from the heat.
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17
Cook for 3 minutes, and turn.
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18
For rare, cook for another 3 minutes.
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19
To serve, place equal portions of onion compote on the side of four warmed plates.
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20
Place a tuna steak on each plate, and sprinkle with basil.
