Name: Confit of Tuna with Onion Confit, Endive Salad, and Sauce Verte
Ingredients: For the onion confit; 5 tablespoons unsalted butter; 1 bay leaf 5 juniper berries, lightly crushed; 3 large yellow onions, cut into 8 wedges; 3/4 cup dry red wine; Kosher salt and freshly ground pepper; For the lemon vinaigrette; 1 tablespoon fresh lemon juice; 1/4 cup extra virgin olive oil; Kosher salt and freshly ground pepper; For the sauce verte; 1 garlic clove, smashed; 1 tablespoon fresh tarragon leaves; 1 tablespoon fresh thyme leaves; 2 teaspoons salt-packed capers, rinsed, or drained vinegar-brined capers; 3 anchovy fillets, drained; 3 tablespoons coarsely cut fresh chives; 1/4 cup fresh basil leaves; 1/4 cup fresh flat-leaf parsley leaves; 1/4 teaspoon freshly ground pepper; 1/2 teaspoon green peppercorns, drained; 1/2 teaspoon fresh lemon juice; 1/4 cup fresh orange juice; 1 teaspoon Champagne vinegar; 1/4 cup olive oil Kosher salt; For the tuna confit; 2 tablespoons cardamom pods; 4 (5-ounce) tuna fillets, 1 1/2 to 2 inches thick; Kosher salt and freshly ground pepper; 3 to 4 cups olive oil