Tuna is always thought of a steak, but cutting it this way makes it look a like T-bone steak. First I sear the T-bone so it has a crisp texture and then finish it in the oven to ensure that it's cooked thoroughly without burning.
* Butcher cracked pepper is very coursely cracked pepper.
* to get a T-bone cut from the fish, you cut the head first, then cut the fish into 2 big pieces. From there, you split the pieces horizontally, so the spine of the fish has imprinted a "T" into the fillet.
In a non-corrosive sauce pot, melt the sweet butter and cook the shallot until transluscent. Add the shrimp shells and cook until they turn pink in color. Add the thyme, tomatoes, and red wine and reduce to 1 cup. Add the demi glaze and reduce by a 1/3. Pass the sauce through a strainger and finish with the 3 tablespoons of butter. Season with salt and pepper to taste.
In a non-corrosive sauce pan heat the canola oil and cook the onion until transluscent, about 5 minutes. Add the tomatoes and their juice and reduce until dry. Add the sugar and the orange juice and zest and reduce until try. Season with salt and pepper to taste and cool. Can be made up to 2 days in advance.
Preheat the oven to 350 degrees. Heat the olive oil in a large oven-proof pan (large enough to fit all 4 steaks, or 2 separate pans) to high until it reaches its smoking point. Season the steaks with salt and the pepper to taste and add to the hot pan. Cook on medium high flame until brown on 1 side. Flip the fish and put it in the oven for 6 minutes, or until done. Fish is done when it is firm to the touch.