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1
Season the fish with the lemon zest, chile, thyme, and parsley.
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2
Cover, and refrigerate at least 4 hours.
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3
Light the grill 30 to 40 minutes before cooking, and remove the fish from the refrigerator to come to room temperature.
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4
When the coals are broken down, red, and glowing, brush the fish with olive oil, and season on both sides with fleur de sel and cracked black pepper.
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5
Grill the fish 2 to 3 minutes per side, rotating it once or twice.
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6
The tuna should be well seared but still rare.
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7
Scatter the arugula onto a large platter and arrange the tuna on top.
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8
Squeeze some lemon juice over the fish, and then drizzle the fish with the super-good olive oil.
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9
Dollop each piece of fish with rouille, and serve the potato-tomato gratin and the rest of the rouille on the side.
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10
Char the pepper on a medium-hot grill, on the burner of a gas stove, or in the broiler.
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11
Place the pepper in a small paper bag and close tightly.
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12
Let steam 15 minutes.
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13
Toast the saffron in a small pan over medium heat until it just dries and becomes brittle.
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14
Be careful not to burn it.
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15
Place the egg yolk in a stainless steel bowl.
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16
Begin to whisk in the grapeseed oil drop by drop, as slowly as you can bear.
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17
Once the mayonnaise has thickened and emulsified, you can add the remaining oils in a slow steady stream, whisking all the time.
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18
If the mixture gets too thick, add a drop or two of water.
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19
Using a mortar and pestle, pound the saffron, garlic, and 1/2 teaspoon salt.
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20
Scrape every little bit of the mixture into the mayonnaise with a rubber spatula, and whisk to combine.
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21
Peel the charred and steamed pepper carefully over a strainer.
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22
Do not run the pepper under water or you will lose some of the delicious juices.
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23
Remove the stem, seeds, and membranes.
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24
Puree the pepper in a food processor until smooth.
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25
Fold it into the mayonnaise, and season with a healthy squeeze of lemon juice, a pinch of cayenne, and a pinch of black pepper.
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26
Taste for balance and seasoning.
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27
Heat a large saute pan or Dutch oven over high heat for 2 minutes.
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28
Swirl in 3 tablespoons olive oil, and add the onions, 1 teaspoon thyme, 1 teaspoon salt, and some pepper.
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29
Cook 6 minutes, stirring often, and then turn the heat down to medium.
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30
Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize.
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31
Turn the heat down to low, and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown.
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32
Remove the pan from the heat and set aside.
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33
Preheat the oven to 350F.
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34
Use a mandoline to slice the potatoes into 1/8-inch-thick rounds.
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35
Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt, and some freshly ground black pepper.
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36
Cut the tomatoes into 1/4-inch-thick slices, arrange them on a plate, and season them with 1 teaspoon salt and some pepper.
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37
Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish.
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38
Arrange one layer of alternating potatoes and tomatoes on top of the onion layer.
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39
Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil.
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40
Season with 1/4 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme, and half the basil.
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41
Scatter the rest of the caramelized onions over the potatoes and tomatoes.
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42
Arrange another layer of potatoes and tomatoes on top; make this layer pretty, because it will be the top of your gratin.
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43
Pour the remaining cream (from the potatoes) and remaining tablespoon olive oil over the potatoes and tomatoes.
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44
Season with 1/4 teaspoon salt, a pinch of pepper, the remaining 1/2 teaspoon thyme, and the remaining basil.
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45
Press the vegetables down with your fingers.
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46
The cream and oil will come up through the layers and coat the vegetables evenly.
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47
Cover the baking dish tightly with aluminum foil.
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48
Bake about 2 hours, until the potatoes are tender when pierced.
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49
Remove the gratin from the oven and uncover it, being careful of the steam.
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50
Turn the oven up to 450F and return the gratin, uncovered, to the oven.
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51
Cook another 25 to 30 minutes, until the juices have thickened and the top is nice and golden brown (as in gratineed).
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52
Season the tuna with the herbs and lemon zest in the morning.
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53
The gratin is easy to assemble but takes quite a while in the oven so start early.
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54
You can make it in advance and reheat just before serving.
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55
The rouille can be made a few hours before serving.
