Seared Tuna with Roasted Tomato Vinaigrette and Fennel Salad

I roasted these tomatoes off the other day and hung onto them, knowing I would use them tonight. We were not disappointed. I have made A LOT of things with tuna in my day, but Vanessa (who loves tuna) said that this is her favorite out of them all. You could use these roasted tomatoes (and the garlic that gets roasted with them) in just about anything, which is what makes them so great.

Roasted Tomatoes:
3 plum tomato, stems and cores removed
5 garlic, unpeeled
olive oil, to drizzle
salt and pepper
3 thyme, fresh sprigs

Vinaigrette:
2 tablespoons red wine vinegar
salt and pepper
½ cup olive oil, extra-virgin

The Herb and Fennel Salad:
1 small fennel bulb, cored, very thinly sliced
½ cup mixed herb leaves, such as tarragon, basil, chervil, dill and parsley
1 tablespoon olive oil, extra-virgin
salt and pepper

The Tuna:
2 tablespoons olive oil, extra-virgin
675 g tuna steaks, cut into 4 1" thick steaks
salt and pepper

For the Roasted Tomatoes: Heat the oven to 350F/170C. Cut the tomatoes in half across the equator, then place the tomatoes, garlic and drizzle some olive oil in a large bowl. Season with salt and pepper and mix gently. Line a baking sheet with foil. Place the tomato halves, cut-side down, and then pour the contents of the mixing bowl over them. Put the garlic and thyme along with them and bake until the tomato skins loosen, about 20 minutes.

Remove and discard the tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return the tomatoes to the oven and reduce the temperature to 275F/135C. Continue roasting, periodically pouring off and reserving the juices, until the tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 to 4 hours more. Remove the tomatoes from the oven and allow to cool on the baking sheets. Discard the thyme and transfer the tomatoes and garlic to separate containers. Store the tomatoes, garlic, and reserved tomato juice for up to 1 week or in the freezer for up to 6 months.

For the Vinaigrette: Combine two of the roasted tomato halves, 1/4 cup of reserved tomato juice from roasting, vinegar, salt and pepper in a blender or food processor and puree. With the machine running, slowly add the olive oil and process until emulsified, then set aside.

For the Salad: Combine the fennel and herbs in a small bowl. Dress with 1 tablespoon of olive oil, salt and pepper and mix well.

For the Tuna: Heat a large heavy skillet over medium-high heat. Add the oil. Season the tuna on both sides with salt and pepper and sear (about two minutes per side for rare). Transfer the tuna to a cutting board and slice thin across the grain. To serve, arrange the four remaining roasted tomato halves on plates. Place the tuna slices over the tomatoes, top with the fennel salad, and drizzle with tomato vinaigrette.