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Place
the onions and the wine into a medium saucepan coated with DuPont
SilverStone® non-stick. Cover and cook over medium-high heat
for about 1 hour until the onions are tender. Add the brown sugar,
oregano, and salt and pepper to taste. Cook (uncovered) until all
of the liquid has evaporated. Stir in the olives and remove the
confit from the heat.
Place
the butter in a large sauté pan coated with DuPont SilverStone®
non-stick. Turn the heat to high. Season the tuna with salt and
pepper. Add the steaks to the pan and sauté until golden
brown, about 5 minutes per side or until medium-rare to medium on
the inside.
Divide
the confit among the dinner plates and top each with a tuna steak.
Sprinkle generously with black and white sesame seeds.
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