Grilled Tuna with Grilled Sweet Onion Vinaigrette Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 sweet onions (such as Vidalia or Walla Walla), sliced into 14-inch-thick slices 5 tablespoons canola oil kosher salt and freshly ground black pepper 1/4 cup aged sherry or balsamic vinegar 2 teaspoons honey 1/3 cup extra-virgin olive oil 2 teaspoons finely chopped fresh thyme leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 4 (8-ounce) tuna steaks, cut into 1/4-inch-thick
			Heat your grill to high. Brush the onion slices on both sides with 3 tablespoons of the canol a oil and season with salt and pepper. Grill for 3 to 4 minutes per side or until golden brown and just cooked through. Remove from the grill, let cool slightly, and then coarsely chop. Whisk together the vinegar, honey, extra-virgin olive oil, thyme, and parsley in a medium bowl. Add the onions and stir to combine. Let sit at room temperature for at least 15 minutes before serving. The onion vinaigrette can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving. Brush the tuna on both sides with the olive oil and season with salt and pepper. Grill the tuna for 1 to 2 minutes per side. Divide the tuna among 4 plates and immediately spoon some of the Sweet Onion Vinaigrette on top.