16 small yellow onions (pearl onions)

2 steaks Bluefin tuna, about 2-inch (5-cm) thick, (750 g / 1 1/2 lb)

• 8 thin slices Bayonne ham or
• Prosciutto

In a saucepan, blanch the onions for 1 minute in boiling water. Peel and cut the onions in half, without removing the ends. Set aside.

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Cut each steak into two pieces. Season the tuna with pepper. Wrap each piece in slices of Bayonne ham. Hold in place with toothpicks.

In a skillet over high heat, sear the tuna in the oil for 1 minute on each side. Remove from the heat and place on a baking sheet. Bake for about 3 minutes for rare doneness.

In the same skillet, add the butter and brown the onions. Add the garlic and mushrooms. Season with salt and pepper. Cook for 2 to 3 minutes, until the mushrooms lose their water. Deglaze with the vinegar. Add the remaining ingredients. Cook for 1 minute. Adjust the seasoning. Spread the vegetables on 4 warm plates and top with the tuna steaks.

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