Blushing Salmon

• 4 medium (6 oz) ahi tuna fillets
• 3 tbsp. fresh lemon juice
• 4 tbsp. extra virgin olive, divided
• 2 tbsp. butter
• 1/4 c. finely diced red onion
• 6 cloves garlic, minced, divided
• 1 cup sun-dried tomatoes in olive oil, drained and chopped
• 2 cups half & half
• salt and fresh ground pepper to taste
• 1/2 c. shaved parmesan cheese
• 1/4 c. thinly sliced fresh basil

1. Heat grill. Season both sides of tuna with lemon juice and 2 Tbsp. olive oil, half of the minced garlic, sprinkle with salt and pepper, cover with plastic wrap and let marinate while preparing sauce.
2. To prepare sauce, add 2 tbsp. olive oil and 2 tbsp butter to 10" skillet. Add minced onion and remaining garlic, saute briefly 3-4 minutes but do not brown. Add 1 cup sun-dried tomatoes and saute 2-3 minutes longer. Add half & half and simmer about 5 minutes until just beginning to thicken and reduce. Remove from heat and pour into food processor. Process until smooth and creamy. Add salt and pepper to taste and, if necessary, add more half & half to obtain medium sauce consistency. Pour back into skillet or saucepan and heat until bubbly, cover and place in a 200 degree oven (along with your dinner plates)to keep warm while grilling tuna.
3. Grill tuna, turning only twice. Do not overcook as these fillets cook quickly and you want them to be pink in the middle.
4. To plate, ladle a puddle of sauce in center of warmed plate. Place tuna on sauce. Top fillet with fresh basil and parmesan shavings.

tuna, lemon juice, extra virgin olive, butter, red onion, garlic, tomatoes, salt, parmesan cheese, fresh basil

Taken from www.epicurious.com/recipes/member/views/blushing-salmon-1200970 (may not work)