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Pan-Seared Tuna with Onion-Soy Vinaigrette

Yield 4 servings

Ingredients

  • 1/2 cup rice vinegar
  • 1/4 cup grated fresh onion
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon vegetable oil
  • Dash of pepper
  • 2 cups (2-inch) julienne-cut carrot
  • 2 cups (2-inch) julienne-cut celery
  • 2 cups (2-inch) julienne-cut cucumber
  • 1 teaspoon vegetable oil
  • 4 (6-ounce) tuna steaks
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • Red onion slices (optional)
  • Celery leaves (optional)
  • Lemon slices (optional)

Nutrition Information

  • calories 323
  • caloriesfromfat 30 %
  • fat 10.9 g
  • satfat 2.6 g
  • monofat 3.4 g
  • polyfat 3.7 g
  • protein 41.2 g
  • carbohydrate 11.4 g
  • fiber 3.4 g
  • cholesterol 65 mg
  • iron 2.5 mg
  • sodium 681 mg
  • calcium 54 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl. Stir well, and set aside. Combine carrot, celery, and cucumber in a bowl, and toss well.

  2. Brush oil over tuna, and sprinkle with salt and pepper. Place a large nonstick skillet over medium-high heat until hot. Add tuna, and cook 3 minutes on each side or until desired degree of doneness. Remove from skillet, and cool. Cut tuna diagonally across grain into thin slices.

  3. Arrange 1 1/2 cups carrot mixture on each of 4 plates; top with tuna slices. Drizzle 2 tablespoons vinaigrette over each serving. Garnish with red onion slices, celery leaves, and lemon slices, if desired.