Pan-Seared Tuna with Onion-Soy Vinaigrette

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 3.7g
  • Protein: 41.2g
  • Carbohydrate: 11.4g
  • Fiber: 3.4g
  • Cholesterol: 65mg
  • Iron: 2.5mg
  • Sodium: 681mg
  • Calcium: 54mg


  • 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)


  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.
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