INGREDIENTS

INSTRUCTIONS

Tomato Confit: Place the tomatoes in a colander and toss with the
salt. Let drain at room temperature for 2 hours. Pat the tomatoes dry
with paper towels. Preheat the oven to 250 degrees. Place the
tomatoes, garlic, and rosemary in a nonreactive 2-quart saucepan. Add
enough oil to cover the tomatoes. Cover the saucepan and bake until
the tomatoes are very tender, but not falling apart, about 3 hours.
Drain, discard the garlic and rosemary, and set the tomato confit
aside for the sauce. (The tomato confit can be prepared up to 3 days
in advance, covered and refrigerated.) Garlic Confit: Place the  garlic
cloves and 2 cups cold water in a small saucepan and bring to  a boil
over high heat. Drain. Repeat the procedure 2 more times.  Return the
drained garlic cloves to the saucepan and add the oil.  Bring to a bare
simmer over very low heat. Cook until the garlic is  tender, about 40
minutes. Cool completely. Transfer to a 1-pint  canning jar, add enough
oil to cover the garlic, and seal. (The  garlic confit can be prepared
up to 3 weeks in advance, covered and  refrigerated.) Sauce: Place the
tomato confit, garlic confit, water,  salt and pepper in a blender and
process on high speed. With the  machine running, drizzle in the oil
and blend until the sauce is  emulsified, about 1 minute. Transfer to a
medium bowl and stir in the  parsley and thyme. Set aside at room
temperature. Vegetable Tian:  Preheat the oven to 350 degrees. Lightly
oil a 9- by 13-inch ceramic  or glass baking dish. In a small bowl,
combine the oil with the  thyme, garlic, salt, and pepper. Arrange half
of the vegetables in  rows in the dish, interspersing the different
types until the bottom  of the dish is covered. Drizzle with half of
the oil mixture. Make a  final layer of mixed vegetables, and drizzle
with the remaining oil  mixture. Cover the top of the vegetables with
lightly oiled parchment  paper. Bake until the vegetables are tender,
about 40 minutes.  Assembly: Remove the vegetable tian from the oven,
keep warm in a  warm place, and increase the oven temperature to 450
degrees. Season  the tuna with the salt and pepper. Heat the oil in a
large nonstick  skillet over high heat. Add the tuna and cook, turning
once, until  seared on both sides, about 2 minutes. Uncover the tian
and place the  seared tuna fillets on top of the vegetables, spacing
them evenly.  Bake, uncovered, until the tuna is rare to medium-rare,
about 5  minutes. Spoon equal amounts of the sauce in the centers of 6
warmed  plates. Using a wide spatula, lift portions of the tuna and
vegetables and transfer to the plates. This recipe yields 6 servings.
Source: "CHEF DU JOUR - (Show # DJ-9391) - from the TV FOOD NETWORK"
Recipe By: Terrance Brennan

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients)
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Calories: 907
Calories From Fat: 801
Total Fat: 90.7g
Cholesterol: 0mg
Sodium: 811.3mg
Potassium: 437.5mg
Carbohydrates: 24.1g
Fiber: 3.5g
Sugar: 2g
Protein: 4g