Seared Tuna With Oven-Dried Tomatoes And Sweet-And-Sour Onions

• 4 medium tomatoes, halved and seeded
• 1 teaspoon thyme leaves
• 1/2 teaspoon sugar
• 7 cloves garlic, peeled and minced
• Salt and freshly ground pepper to taste
• 1 teaspoon olive oil
• 2 teaspoons chopped tarragon
• 1 quart water
• 1/2 cup white-wine vinegar
• 1/2 cup sugar
• 1/4 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 large onion, peeled and sliced very thin
• 1/2 teaspoon olive oil
• 1 teaspoon finely chopped rosemary
• 4 cloves garlic, peeled and minced
• 6 tablespoons poppy seeds
• 2 tablespoons cracked black peppercorns
• 1/2 teaspoon salt, plus more to taste
• 1 pound loin first-quality tuna, quartered
• 2 tablespoons olive oil

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

tomatoes, thyme, sugar, garlic, salt, olive oil, tarragon, water, whitewine vinegar, sugar, salt, freshly ground pepper, onion, olive oil, rosemary, garlic, poppy seeds, cracked black, salt, tuna, olive oil

Taken from cooking.nytimes.com/recipes/11540 (may not work)