-
1
In a heavy bottom saucepan over high heat, heat 2 tablespoons olive oil and add the sliced onion.
-
2
Cook the onions, constantly stirring until onions caramelize.
-
3
Set caramelized onions aside.
-
4
Heat 1 tablespoon olive oil in a large skillet.
-
5
Roll the tuna in the dehydrated and crushed onions and sesame seeds.
-
6
Sear on all sides until browned and to desired doneness (rare to medium-rare doneness is recommended).
-
7
In a medium saucepot, cook rice over medium heat with vanilla bean, shallots, butter, and broth.
-
8
Bring to a boil, reduce heat to medium-low, and cover the saucepot with a lid.
-
9
Simmer until all of the liquid is absorbed and the rice is cooked, about 8 minutes.
-
10
Remove from heat and fluff the rice with a fork.
-
11
In a medium saucepan, combine both vinegars and apple juice over medium heat.
-
12
Reduce the liquid mixture to 1/2 cup.
-
13
Just before serving, stir in the cold butter and margarine in small quantities while whisking over medium heat.
-
14
Place in a blender and blend for just a few seconds.
-
15
Season with salt and pepper.
-
16
Serve the tuna steaks alongside Jasmine rice and caramelized onions, drizzled with the vinaigrette and sprinkled with chives.
-
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
