The combination of smooth and crispy textures, spicy heat, and sweet confit will awaken your palate, bite after delightful bite.
2½ pounds large plum tomatoes, quartered lengthwise and seeds and membranes removed
4 large fresh thyme sprigs
3 cloves garlic, unpeeled
¼ cup olive oil
1 teaspoon coarse sea salt
1 pound Yukon gold potatoes, chilled and shredded
¼ cup coarsely grated peeled fresh horseradish or 1 tablespoon prepared horseradish
4 teaspoons vegetable oil
Freshly ground black pepper
4 tablespoons unsalted butter
4 (6-ounce) tuna steaks, each about 1 inch thick
¼ cup peanut or canola oil
2 tablespoons Cajun seasoning (see nothe)
Basil oil, for garnish
Crème fraiche, for garnish
Preheat oven to 300 °F. Oil a large rimmed baking sheet. Arrange tomatoes on baking sheet.
Scatter thyme sprigs and garlic cloves on top. Drizzle with olive oil, and then sprinkle with coarse sea salt. Bake tomatoes 45 minutes.
Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer.
Cool completely. Peel off skins.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Mound potatoes in a kitchen towel and squeeze out as much liquid as possible. In a large mixing bowl, combine potatoes with horseradish and oil; season with salt and pepper.
Preheat oven to 200°F. Put a baking sheet in the oven and place a rack on it.
In a 10-inch nonstick skillet, heat 2 tablespoons butter over medium heat. Spread potato mixture into a layer in the pan. Brown until golden and crusty on the bottom, 5 to 7 minutes. Invert roesti onto pan lid and remove pan from heat.
Add remaining 2 tablespoons butter to preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes.
Transfer roesti to cutting board. With a 3 ½-inch round cutter, cut out 4 rounds from the roesti. Place rounds on rack in oven to keep warm.
Rub each tuna steak with 1½-teaspoon oil and Cajun seasoning.
In a cast-iron skillet, heat remaining 2 tablespoons oil until it begins to smoke. Sear tuna on each side for only 1 minute- the tuna is served rare.
Transfer to cutting board and cut each steak into 2 triangles. Stand 2 triangles on each plate with a roesti and spoonful of tomato confit.
Decorate plate with dots of basil oil and crème fraiche.
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