Pan-Seared Tuna with Onion-Soy Vinaigrette

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

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.