Grilled Tuna with Grilled Sweet Onion Vinaigrette

• 2 sweet onions (such as Viadalia or Walla Walla), sliced into 1/4-inch-thick slices
• 5 Tbsp canola oil
• kosher salt
• freshly ground black pepper
• 1/4 cup aged sherry or balsamic vinegar
• 2 tsp honey
• 1/3 cup olive oil
• 2 tsp finely chopped fresh thyme leaves
• 2 Tbsp chopped fresh flat-leaf parsley leaves
• Perfectly Grilled Tuna Steaks (http://kreutzlandryrecipes.blogspot.com/2014/02/perfectly-grilled-tuna-steaks.html)

Heat your grill to high.

Brush the onion slices on both sides with 3 tablespoons of the canola oil and season with salt and pepper. Grill for 3 to 4 minutes per side or until golden brown and just cooked through. Remove from the grill, let cool slightly, and then coarsely chop.

Whisk together the vinegar, honey, olive oil, thyme, and parsley in a medium bowl. Add the onions and stir to combine. Let sit at room temperature for at least 15 minutes before serving. The onion vinaigrette can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.

Spoon some of the sauce over each tuna steak just as the tuna is removed from the grill.