Tuna steaks with balsamic onions and thyme potatoes

Ingredients for 4 servings:

• 4 tuna steaks
• 6 potatoes
• 5 onions, red
• 12 sprigs of thyme
• 2 tbsp tomato paste
• 200 ml red wine, dry
• 5 tbsp balsamic vinegar, dark
• 6 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash and peel the potatoes and cut into 1-2 cm cubes. Peel the onions, halve them lengthwise and cut into thin strips. Wash the thyme, spin it dry, set aside a few sprigs for garnish and pick the leaves from the rest. Wash the tuna steaks and pat them dry. Cover the potatoes and cook in plenty of salted water for about 10 minutes. Heat 2 tablespoons of olive oil in a small saucepan and sauté the onions. Stir in the tomato paste and fry briefly, deglaze with red wine and balsamic vinegar and add two-thirds of the thyme leaves. Simmer uncovered for about 10 minutes and season with salt and pepper. Heat 2 tablespoons of olive oil in a grill pan and briefly sear the tuna steaks. Season with salt and pepper and fry over low heat for about 2 to 3 minutes on each side. Drain the potatoes, heat 2 tablespoons of olive oil in a pan, and fry the potato cubes and the remaining thyme over high heat for about 5 minutes. Arrange the potatoes, onions, and tuna steaks on plates, garnish with thyme, and serve immediately.