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1
To make the tomatoes, preheat the oven to 280 degrees.
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2
Place the tomatoes on a baking sheet and sprinkle with the thyme, sugar, half of the garlic and salt and pepper.
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3
Bake for 3 1/2 hours.
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4
Meanwhile, to prepare the onions, combine the water, vinegar, sugar, salt and pepper in a medium-size saucepan and bring to a boil.
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5
Add the onion and cook for 5 minutes.
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6
Drain and let cool.
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7
Toss with the olive oil and set aside.
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8
When the tomatoes are cool enough to handle, coarsely chop them.
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9
Heat the olive oil in a medium-size skillet over medium heat.
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10
Add the tomatoes, tarragon and remaining garlic and cook for 2 minutes.
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11
Season with salt and pepper and set aside.
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12
To make the tuna, combine the rosemary, garlic, poppy seeds, cracked pepper and salt.
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13
Roll each piece of tuna in the mixture until well coated.
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14
Heat the oil in a large nonstick or cast-iron skillet over high heat.
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15
Sear on all sides until browned on the outside but medium rare in the center, about 6 to 8 minutes.
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16
Remove from pan and cut each piece across into 1/4-inch thick slices.
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17
Divide the onion mixture among 4 plates.
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18
Place the tomato mixture over the onions.
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19
Top with tuna slices, season with salt and serve immediately.
