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Chef Michael Waliser

Grilled Oregon Albacore Tuna with Tomato Confit

Makes: 4 servings | Cook time: 35 minutes

photo by Carrie Minns

Tomato Confit and Vinaigrette:
4 large Roma tomatoes cut lengthwise into 4 wedges
1 large sweet onion cut into 1-inch pieces
½ cup peeled garlic cloves
2 sprigs fresh rosemary
2 bay leaves
1 cup light olive oil
¼ cup balsamic vinegar
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon fresh lemon juice
1 teaspoon sugar

Preheat oven to 400˚F. Spread in a thin layer the cut vegetables, garlic, herbs and bay leaves in a large roasting pan. Do not crowd the vegetables. Pour the olive oil over to coat the vegetables. Season with salt and pepper. Place in preheated oven for 30 minutes. Remove from the oven and drain the oil and vegetable juices into a mixing bowl. Pick the herbs and bay leaves out of the mixing bowl and discard. Set aside the vegetables to cool to room temperature. Take the mixing bowl of vegetables juices and oil and whisk in the balsamic vinegar, lemon and sugar. Season with salt and pepper. Set aside the vinaigrette.

Albacore Tuna:
¼ cup olive oil
8 3-ounce slices of Oregon albacore tuna
2 cups baby arugula leaves
2 cups steamed rice, quinoa or a favorite grain (Waliser uses Nerone Italian black rice.)
Kosher salt
Fresh ground black pepper

Preheat a grill. Season the tuna filets with salt, pepper and olive oil. Grill the filets for about 1 ½ minutes on each side or until the desired temperature is reached. Divide the arugula, rice and tomato confit onto four plates. Put two albacore filets on each plate and spoon some vinaigrette onto the fish.

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