1 1/2 pounds albacore tuna, center cut
2 small red onions, peeled, halved
5 cups extra virgin olive oil
1/3 cup toasted sesame oil
2 small heads frisee salad, decored, washed, spun
1 large baguette, bias-sliced 1/4-inch thick, brushed with olive oil and toasted in oven
Kosher salt and freshly cracked black pepper
Pre-heat oven to 200 degrees. In a casserole dish, combine tuna and onions and season with kosher salt and freshly ground black pepper. Pour over the oils -- the tuna and onions should be covered, if not, add more olive oil. Cover with foil and poach in oven for about 90 minutes. Remove pan from oven and let come to room temperature. In a large salad bowl, combine frisee and just enough Cranberry-Mango Vinaigrette to coat. To serve, place crostini on bottom of plate, cover with salad and top with broken tuna. Finish with freshly ground black pepper and extra Cranberry-Mango Vinaigrette, if desired.