Tuna Or Swordfish With Onion Confit

• 3 tablespoons extra virgin olive oil
• 3 large or 4 or 5 medium onions, peeled and thinly sliced
• Salt and freshly ground black pepper
• 1 large thyme sprig or 1 bay leaf
• 2 medium tomatoes, cored
• 1 1/2 to 2 pounds tuna or swordfish, cut into steaks or left whole
• About 1/2 cup pitted and roughly chopped black olives

1. Put olive oil in a 10- or 12-inch skillet, and turn heat to medium.
2. Add onions, a good pinch of salt, pepper and thyme or bay leaf.
3. Cook, stirring, until mixture starts to sizzle, a minute or two.
4. Adjust heat so that you need to stir at most every 5 minutes to keep onions from browning as they soften.
5. Cook at least 30 minutes.
6. Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2-inch dice.
7. Heat a grill until moderately hot.
8. When onions are very soft, almost a shapeless mass, season fish and grill, turning once, for a total of about 6 minutes for tuna, 8 to 10 minutes for swordfish; check for doneness by making a small cut in the center to peek inside.
9. While fish is grilling, stir olives and tomatoes into onions, and raise heat; cook, stirring occasionally, until tomatoes liquefy and mixture becomes juicy.
10. Taste, and adjust seasoning.
11. Serve fish on a bed of onion confit, whole fish cut into serving portions.

extra virgin olive oil, onions, salt, thyme, tomatoes, tuna, black olives

Taken from cooking.nytimes.com/recipes/6280 (may not work)