Pan-Seared Tuna with Onion-Soy Vinaigrette

recipe

Yield:

4 servings

Recipe from

Nutritional 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

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)

Preparation

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

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.

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.

Note:

June 1997
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