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1
Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish.
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2
In a small bowl, combine the oil with the thyme, garlic, salt, and pepper.
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3
Arrange half of the vegetables in rows in the dish, interspersing the different types until the bottom of the dish is covered.
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4
Drizzle with half of the oil mixture.
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5
Make a final layer of mixed vegetables, and drizzle with the remaining oil mixture.
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6
Cover the top of the vegetables with lightly oiled parchment paper.
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7
Bake until the vegetables are tender, about 40 minutes
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8
Remove the vegetable tian from the oven, keep warm in a warm place, and increase the oven temperature to 450 degrees F.
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9
Season the tuna with the salt and pepper.
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10
Heat the oil in a large nonstick skillet over high heat.
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11
Add the tuna and cook, turning once, until seared on both sides, about 2 minutes.
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12
Uncover the tian and place the seared tuna fillets on top of the vegetables, spacing them evenly.
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13
Bake, uncovered, until the tuna is rare to medium-rare, about 5 minutes.
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14
Spoon equal amounts of the sauce in the centers of 6 warmed plates.
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15
Using a wide spatula, lift portions of the tuna and vegetables and transfer to the plates.
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16
Place the tomatoes in a colander and toss with the salt.
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17
Let drain at room temperature for 2 hours.
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18
Pat the tomatoes dry with paper towels.
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19
Preheat the oven to 250 degrees F. Place the tomatoes, garlic, and rosemary in a nonreactive 2-quart saucepan.
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20
Add enough oil to cover the tomatoes.
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21
Cover the saucepan and bake until the tomatoes are very tender, but not falling apart, about 3 hours.
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22
Drain, discard the garlic and rosemary, and set the tomato confit aside for the sauce.
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23
(The tomato confit can be prepared up to 3 days in advance, covered and refrigerated.)
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24
Place the garlic cloves and 2 cups cold water in a small saucepan and bring to a boil over high heat.
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25
Drain.
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26
Repeat the procedure 2 more times.
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27
Return the drained garlic cloves to the saucepan and add the oil.
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28
Bring to a bare simmer over very low heat.
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29
Cook until the garlic is tender, about 40 minutes.
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30
Cool completely.
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31
Transfer to a 1-pint canning jar, add enough oil to cover the garlic, and seal.
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32
(The garlic confit can be prepared up to 3 weeks in advance, covered and refrigerated.)
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33
Place the tomato confit, garlic confit, water, salt and pepper in a blender and process on high speed.
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34
With the machine running, drizzle in the oil and blend until the sauce is emulsified, about 1 minute.
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35
Transfer to a medium bowl and stir in the parsley and thyme.
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36
Set aside at room temperature
