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Ingredients

• 5 Tbsp. unsalted butter
• 1 x bay leaf
• 5 x juniper berries, lightly crushed
• 3 lrg yellow onions, cut into 8 wedges
• 3/4 c. dry red wine
•     Kosher salt and freshly grnd pepper to taste
• 1 Tbsp. fresh lemon juice
• 1/4 c. extra-virgin extra virgin olive oil
•     Kosher salt and freshly grnd pepper to taste
• 1 x clove garlic, smashed
• 1 Tbsp. fresh tarragon leaves
• 1 Tbsp. fresh thyme leaves
• 2 tsp salt-packed capers, rinsed Or possibly liquid removed vinegar-brined capers
• 3 x anchovy fillets, liquid removed
• 3 Tbsp. coarsely cut fresh chives
• 1/4 c. fresh basil leaves
• 1/2 c. fresh flat-leaf (Italian) parsley leaves
• 1/4 tsp freshly grnd pepper
• 1/2 tsp green peppercorns, liquid removed
• 1/2 tsp fresh lemon juice
• 1/4 c. fresh orange juice
• 1 tsp Champagne vinegar
• 1/4 c. extra virgin olive oil
•     Kosher salt to taste
• 2 Tbsp. cardamom pods
• 4 x (5-oz) tuna fillets, 1 1/2 to 2 inches thick
• 3 x to 4 c. extra virgin olive oil or possibly grape-seed oil
• 4 x heads Belgian endive, cored and cut into thin diagonal slivers
• 1/2 c. watercress leaves

Description

To Make Onion Confit: In A Small Saucepan, Combine Butter, Bay Leaf And Juniper Berries. Heat Butter Over Medium-low Heat. Add In Onions And Cook, Stirring, Till Soft, About 15…

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