Fresh tuna with tangy onions
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | cups | Chopped onion |
| ½ | cup | Red wine vinegar |
| ¼ | teaspoon | Salt, divided |
| ¼ | teaspoon | Pepper, divided |
| ½ | cup | All-purpose flour |
| 8 | Tuna steaks, (4-ounce) (3/4 inch thick) | |
| 2 | teaspoons | Olive oil |
| Mint sprigs, (optional) | ||
Directions
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add onion, and saute 5 minutes or until lightly browned. Add vinegar, ⅛ teaspoon salt, and ⅛ teaspoon pepper, and cook for 2 minutes or until most of liquid evaporates. Remove the onion mixture from skillet; set aside, and keep warm.
Wipe skillet clean with a paper towel.
Combine the flour and remaining salt and pepper in a shallow dish, and stir well.
Dredge tuna in flour mixture. Heat 2 teaspoons oil in skillet over medium heat. Add tuna, and cook for 2 minutes on each side until tuna is medium-rare or desired degree of doneness. Yield: 8 servings (serving size: 3 ounces fish and 2 tablespoons onion mixture).
Per serving: 316 Calories; 11g Fat (33% calories from fat); 41g Protein; 10g Carbohydrate; 65mg Cholesterol; 134mg Sodium Serving Ideas : Garnish with mint sprigs, if desired.
NOTES : Serve tuna with onion mixture.
Recipe by: Cooking Light, May 1995, page 81 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.