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Pan-Seared Tuna with Onion-Soy Vinaigrette and Vegetable Slaw

Yield 4 servings

Ingredients

  • 3 carrots, peeled
  • 3 celery ribs
  • 2 small cucumbers, seeded
  • 1/2 cup rice vinegar
  • 2 teaspoons vegetable oil, divided
  • 1/4 cup grated onion
  • 1/4 cup light soy sauce
  • Dash of pepper
  • 4 (3/4-inch-thick) tuna steaks (about 1 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • Garnishes: red onion slices, celery leaves, lemon wedges

How to Make It

  1. Cut carrots, celery, and cucumbers into thin 2-inch-long strips and place in a bowl; set aside.

  2. Stir together rice vinegar, 1 teaspoon oil, and next 3 ingredients in a small bowl. Measure 1/2 cup vinaigrette mixture and toss with vegetables.

  3. Brush tuna with remaining oil; 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. Serve with vegetable slaw and drizzle with remaining vinaigrette mixture. Garnish, if desired.