Grilled tuna with caramelized onions, cinnamon and mint

Ingredients:

• 4 tuna steak 4 cm thick.
• 2 tbsp. l. olive oil
• 2 large onions, halved and sliced ​​into thin rings
• 1 tbsp. sugar
• 2 cinnamon sticks
• A pinch of crushed dried cayenne pepper
• 1/4 cup red wine vinegar
• 1/4 cup chopped mint leaves
• 1/4 cup chopped parsley, plus extra whole leaves for garnish
• 2 tbsp. l. canola oil

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, sugar, cinnamon, crushed dried cayenne pepper, and season with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and vinegar. Taste and season with salt and pepper to taste. Stir in the mint and chopped parsley just before serving.
2. Preheat the grill to high heat. Brush both sides of the tuna with canola oil. Season with salt and pepper. Grill until golden brown and lightly charred on both sides (about 2 minutes per side). Medium rare, with a pink center.
3. Slice the tuna steaks across the grain into thick slices and arrange them one after another on a serving platter, overlapping like tiles. Place the onion mixture in the center. Let the dish sit at room temperature for about 15 minutes before serving.