INGREDIENTS
Marmalade:
2 slices pancetta or ΒΌ lb. thick bacon
1/4 cup olive oil
2 large white onions, thinly sliced
1/2 cup balsamic vinegar
1/4 cup sherry vinegar
1/2 cup water
1 tsp. salt
1/4 tsp. ground white pepper
2 tsp. sugar
1/2 tsp. cayenne pepper
DIRECTIONS
Unroll the pancetta, if using.
Cut the pancetta or bacon crosswise into strips, 1/2-inch thick.
Warm the 1/4 cup of olive oil in a saute pan over high heat.
Add the pancetta or bacon; cook until slightly crisp.
Add the sliced onions and saute until the onions are golden brown.
Stir in the balsamic vinegar, sherry vinegar, water, salt pepper, sugar and cayenne.
Bring to a boil over medium heat.
Boil until the liquid evaporates completely, 12 to 15 minutes.
Cook the tuna steaks 5 minutes before the marmalade is ready.
Warm the 2 TBSP. olive oil in a separate pan over high heat.
Sprinkle both sides of the tuna with salt and pepper to taste.
Place the steaks in the hot pan cook turning once, until done to your liking.
Transfer the tuna to warmed plates and top with the marmalade.
Serves 4.
