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.

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