• 1/2 onion, chopped
• 2 tablespoons olive oil
• 1 1/2 cups tawny port wine
• 6 fresh thyme sprigs
• 1/2 cup undiluted canned beef consommé
• 1/2 cup dried figs, quartered
• 1/2 teaspoon cornstarch
• 1 teaspoon balsamic vinegar
• 2 pounds tuna steak (1 inch or thicker), cut into 4 portions
• kosher or sea salt
• freshly ground black pepper vegetable oil
Cook the onion in the oil in a medium saucepan over low heat until softened. Add the port and 3 thyme sprigs and boil until it is reduced to 1⁄2 to 3⁄4 cup liquid. Strain the mixture through a sieve set over a bowl, pressing hard on the solids. Return the liquid to the saucepan.
Add the consommé, the figs, and the remaining 3 thyme sprigs and simmer gently for 5 minutes. In a small cup, stir together the cornstarch and vinegar until smooth and whisk into the sauce. Simmer the sauce, stirring, for 2 minutes more, then remove from heat.
Season the tuna with salt and pepper and coat lightly with vegetable oil. Heat a heavy skillet over moderately high heat until very hot. Sear the tuna for about 3 minutes on each side to cook rare to medium rare.
Reheat the sauce while the tuna is cooking. Serve the tuna immediately, topped with the sauce.
NOTE: The sauce can be made 1 day in advance, kept covered and refrigerated.
Thanks to Leslie Glover Pendleton for this recipe