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:

“He who kneels before God can stand before anyone.”