Broiled Tuna Steaks With Onion Compote

• 4 center-cut tuna steaks, about 6 ounces each
• Salt to taste
• 4 tablespoons olive oil
• 4 sprigs fresh thyme or 1 teaspoon dried
• 1/4 teaspoon red-pepper flakes
• 4 red onions, about 1 1/4 pounds, peeled and thinly sliced
• 2 tablespoons red-wine vinegar
• 1 whole clove
• 1/4 teaspoon Tabasco sauce
• 2 tablespoons drained capers
• 2 tablespoons honey
• 2 teaspoons coarsely cracked black peppercorns
• 2 tablespoons chopped fresh basil

1. Preheat a charcoal grill or broiler.
2. Place the tuna steaks on a flat surface, and cut out the dark streak of meat, if any.
3. Brush with olive oil on both sides, and sprinkle with salt, thyme and pepper flakes.
4. Cover with plastic wrap, and let stand for 15 minutes before broiling.
5. Meanwhile, heat the remaining olive oil in a heavy casserole, and add the onions.
6. Cover.
7. Cook over medium-high heat for 15 minutes, stirring occasionally.
8. When the onions start to brown, uncover and add the vinegar, clove and Tabasco.
9. Add salt to taste.
10. Cook briefly, stirring, until the vinegar has almost evaporated.
11. Stir in the capers and honey.
12. Cover tightly, and simmer for 15 minutes more.
13. Sprinkle the tuna on both sides with the cracked peppercorns.
14. If you are using a grill, rub the rack lightly with oil.
15. Place the fish on the grill.
16. If you are using a broiler, place the fish on a rack about 4 inches from the heat.
17. Cook for 3 minutes, and turn.
18. For rare, cook for another 3 minutes.
19. To serve, place equal portions of onion compote on the side of four warmed plates.
20. Place a tuna steak on each plate, and sprinkle with basil.

center, salt, olive oil, thyme, redpepper, red onions, redwine vinegar, clove, tabasco sauce, capers, honey, fresh basil

Taken from cooking.nytimes.com/recipes/10066 (may not work)