INGREDIENTS

1. FOR THE SAUCE

2. 1/4lbonions, as thinly sliced as possible
3. 3tablespoonsolive oil
4. 1tablespoonbutter
5. 1/4teaspoonsalt
6. 1/4cupred wine vinegar
7. 1teaspoonsugar
8. 1dashcayenne pepperor Tabasco sauce

9. FOR THE TUNA

10. 4tuna steaks
11. 3tablespoonsolive oil
12. 2bay leaves
13. salt and pepper
14. 1/4cupdry white wine

DIRECTIONS

1. SAUCE:.
2. Saute the onions in olive oil and butter over medium heat in a large skillet.
3. Add salt and cook, stirring until they are limp.
4. Stir in vinegar and sugar, and cook over a slightly lower heat until the vinegar has evaporated.
5. I caution you, the escaping steam will take your breath away so stay well away from the skillet when possible, but do perservere!
6. When vinegar has evaporated, add cayenne or tabasco, mix well and remove from heat.
7. The sauce should still retain the texture of the onions and yet retain enough moisture to be spoonable.
8. Cover and keep warm.
9. TUNA:.
10. Over medium heat, add olive oil and bay leaves to a skillet large enough to hold tuna steaks in one layer.
11. When the oil is warm, not hot, add tuna and salt and pepper to taste.
12. Saute 2-3 minutes per side, but this will depend on thickness of steaks and your doneness preference– we like ours on the rare side.
13. Raise heat, add wine, and cover pan a second or two, just until the wine has stopped steaming.
14. Uncover skillet, cook 30 seconds longer, then transfer tuna to plates.
15. Spoon the onions and sauce over the top of each, and serve.