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



4 servings

Recipe from

Coastal Living


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


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

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.

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.