1. Preheat the oven to 300 degrees. 2. Place tomatoes on a baking sheet and sprinkle with half the garlic; season with thyme, sugar, about 1/4 teaspoon salt and 1/8 teaspoon pepper. 3. Bake until the tomtoes are shriveled, about 3 to 3 1/2 hours; let cool. 4. Coarsely chop the tomatoes. 5. Then heat the teaspoon of olive oil in a skillet over medium heat; add remaining garlic and cook until softenend, about 2 minutes. 6. Stir in the tomatoes and tarragon, cook for 2 minutes more; taste and add salt and pepper as desired. 7. Meanwhile, in a medium saucepan, over medium high heat, bring the water, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a boil; add onion and cook until it just begins to soften, but is still crisp, about 5 minutes. 8. Drain and let cool, then toss with olive oil and set aside. 9. Heat about a quart of olive oil (for poaching the fish) to 140 degrees F (use an instant read thermometer), in a medium saucepan. 10. Pat the fish dry with paper towels and season with salt and pepper. 11. Slide fish into the oil and cook until it is pale grayish on the outside, but still pink inside, about 5 minutes. 12. To serve, divide the pickled onions among 4 plates; top with tomato sauce, then tuna seasoned with additional salt and pepper, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
