Seared tuna always looks so civilized on a plate. The warm vinaigrette pairs well with the quick-cooked fish, and there will be plenty of extra roasted garlic to save for compound butter, saffron cream, or pureed potatoes.
Yield: 4 servings
Preheat oven to 450˚F. Slice 1/4-inch off top of garlic and discard. Place garlic on foil, and pour 1 tablespoon oil on top. Wrap foil tightly. Roast until garlic is golden brown and soft, about 1 hour. Open foil, and allow garlic to cool.
Place each pepper directly onto a gas burner at full heat. Roast until entire pepper is charred black, turning occasionally. Add peppers to a small bowl, and cover tightly. Set aside for 5 minutes.
Uncover peppers, and allow to cool. Using a paper towel, peel away charred layer and discard. Remove stem and seeds and discard. Add peppers to the bowl of a food processor fitted with a metal blade. Add 4 cloves of the roasted garlic and mustard. Season with salt, and puree until smooth. Add vinegars and remaining 2/3 cup oil, and puree for 1 minute.
Pat tuna dry, and season steaks with cumin, salt, and pepper. Add 1 tablespoon oil to a large sauté pan on high heat. Sear each side of tuna steak for just under a minute, and remove from pan. Allow steaks to rest for several minutes, then slice into 1/4-inch-thick pieces. Serve with vinaigrette.
