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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 33%
  • Fat: 8.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 26.7g
  • Carbohydrate: 10.2g
  • Fiber: 1g
  • Cholesterol: 42mg
  • Iron: 1.6mg
  • Sodium: 117mg
  • Calcium: 10mg

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)

Preparation

  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.
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