Instructions: To make onion confit: In a small saucepan, combine butter, bay leaf and juniper berries. Melt butter over medium-low heat. Add onions and cook, stirring, until soft, about 15 minutes. Add wine, salt and pepper. Cover and cook, about 30 minutes. Uncover and reduce until syrupy, about 15 minutes. Keep warm or cover and refrigerate for up to 2 days.

To make lemon vinaigrette: In a small bowl, whisk lemon juice and olive oil.

Add salt and pepper. Set aside or refrigerate for up to 1 day.

To make sauce verte: In a food processor or blender, puree all ingredients except olive oil and salt, scraping down sides of container once or twice. With machine running, gradually add oil to make sauce the consistency of thin mayonnaise. Add a little water if necessary to thin. Season with salt. Transfer to a bowl, cover and set aside. Refrigerate up to 4 hours.

To make tuna confit: In a small, dry pan over medium heat, toast cardamom pods 3 to 4 minutes. Let cool. Remove seeds from pods and coarsely grind seeds

In a mortar. Sprinkle tuna with salt, pepper, and ground cardamom. Put tuna in medium saucepan and add olive oil to cover by at least 1/2 inch. Over high heat, bring oil to 180 degrees. Remove from heat, cover, and let sit 5-10 minutes, depending on desired doneness. Using a slotted spoon, transfer tuna to a plate.

Strain and reserve oil for another use. (Tuna confit can be made 1 day ahead and refrigerated, but bring to room temperature before serving.)

To make salad: Toss endive and watercress with lemon vinaigrette.

To serve: Place a pool of sauce verte on each plate. Put 1/4 of onions on one side of sauce and a tuna fillet on the other. Place salad atop tuna and onions so it falls slightly over the side. (For a more casual meal, pile the tuna, sauce, endive and onions into a French roll. Or skip the sauce verte and serve the fish sprinkled with fresh herbs and chopped capers.)

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