Fresh Tuna with Tangy Onions

Fresh Tuna with Tangy Onions Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr


8 servings (serving size: 3 ounces fish and 2 tablespoons onion mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 228
Caloriesfromfat 33 %
Fat 8.3 g
Satfat 1.8 g
Monofat 3.8 g
Polyfat 1.9 g
Protein 26.7 g
Carbohydrate 10.2 g
Fiber 1 g
Cholesterol 42 mg
Iron 1.6 mg
Sodium 117 mg
Calcium 10 mg


1 tablespoon olive oil
2 cups chopped onion
1/2 cup red wine vinegar
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup all-purpose flour
8 (4-ounce) tuna steaks (about 3/4 inch thick)
2 teaspoons olive oil
Mint sprigs (optional)


Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes or until lightly browned. Add vinegar, 1/8 teaspoon salt, and 1/8 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. Serve tuna with onion mixture. Garnish with mint sprigs, if desired.

Marion Pedalino Gerard,

Cooking Light

May 1995
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