Roasted Tuna with Tomatoes

   1 (2 1/4 lb.) tuna fillet
   1/3 cup extra-virgin olive oil
   1 large red onion, thinly sliced
   3 large garlic cloves, chopped
   1 1/2 pounds plum tomatoes, halved, seeded, chopped
   1/2 teaspoon ground cloves
   1/2 teaspoon ground coriander
   1 teaspoon dried oregano
   1/3 cup white wine vinegar

 Preheat oven to 250F. Sprinkle tuna with salt and pepper. Heat oil
 in ovenproof pot over medium heat. Add onion and saute 6 minutes; add
 garlic and cook two minutes more. Push onions and garlic to side of
 pot. Add tuna and saute until brown on all sides, about 12 minutes.
 Scatter tomatoes, oregano, cloves, and coriander around tuna.
 Sprinkle with salt and pepper. Pour vinegar over fish. Bake tuna
 uncovered until thermometer inserted into center registers 145F for
 medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato
 sauce over. Cool to room temperature. Slice tuna thinly and serve.
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