Seared Peppered Tuna with Onion Confit & Roasted Tomato, Black Olive Tapenade

The menu at Hank’s is partially modeled after the beloved Charleston restaurant Henry’s which closed its doors in 1960s. On one half of the menu are classic old school dishes like fried seafood and curried shrimp. On the other are exceptional more modern dishes created by Le Bernardin trained chef Frank McMahon. Below is one of the more modern ones.

Serves 4

For Confit
4, 3 –4 oz portions of yellow fin tuna
10–12 Spanish onions very thinly sliced
6–8 oz extra virgin olive oil
3-4 cloves chopped garlic
2 oz chopped Rosemary and Thyme

For Tapenade:
6–8 ripe Roma tomatoes peeled, seeded, and roughly chopped
Sherry wine vinegar
1 cup cured black olives (pitted) and roughly chopped
1 oz capers
2 oz extra virgin olive oil

For confit: Heat olive oil in a sauté pan to hot, but not smoking then add onions, garlic and herbs. Turn down to medium heat and cook uncovered 1–2 hours or until onions are well caramelized and a deep brown color.
For tapenade: Preheat oven to 220° Season the chopped tomatoes with salt, pepper and a dash of sherry vinegar then place in oven at 220° for 3-4 hours. When tomatoes are done remove from oven, place in bowl and add olive oil and chopped olives. Finish with capers, salt, pepper and a dash of lemon.
For fish: Season the fish with salt and pepper and sear on each side. Slice the tuna and serve with confit and tapenade.