Bacon and Onion–Crusted Tuna Recipe | James Beard Foundation

Ingredients

• 3 onions, shaved with a mandoline or sliced paper thin, fried until crisp
• 1/3 pound bacon, cooked until crisp and then drained
• 4 cups bread crumbs
• 1/3 bunch parsley, chopped
• Pinch of salt and freshly ground pepper
• 1/4 cup bacon fat
• 1 onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 1/2 red bell pepper, coarsely chopped
• 2 tomatoes, chopped
• 1/2 cup balsamic vinegar
• 2 tablespoons Port
• 1 bottle (750 ml) Pinot Noir
• Salt, pepper, and a dash of molasses
• 6 tuna steaks, 7 ounces each, cut at least 1 inch thick
• Buttermilk, as needed
• Haricots verts, blanched, 9 per person
• Tomato concassé, 3 tomatoes per person
• Oyster mushrooms, left whole, 3 per person
• Olive oil, as needed
• Salt and pepper to taste