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Fresh Tuna with Tangy Onions

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 8 servings (serving size: 3 ounces fish and 2 tablespoons onion mixture)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.