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Marion Pedalino Gerard
Recipe by Cooking Light May 1995

Gallery

Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
8 servings (serving size: 3 ounces fish and 2 tablespoons onion mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes or until lightly browned. Add vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper, and cook for 2 minutes or until most of liquid evaporates. Remove the onion mixture from skillet; set aside, and keep warm. Wipe skillet clean with a paper towel.

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  • Combine the flour and remaining salt and pepper in a shallow dish, and stir well. Dredge tuna in flour mixture. Heat 2 teaspoons oil in skillet over medium heat. Add tuna, and cook for 2 minutes on each side until tuna is medium-rare or desired degree of doneness. Serve tuna with onion mixture. Garnish with mint sprigs, if desired.

Nutrition Facts

228 calories; calories from fat 33%; fat 8.3g; saturated fat 1.8g; mono fat 3.8g; poly fat 1.9g; protein 26.7g; carbohydrates 10.2g; fiber 1g; cholesterol 42mg; iron 1.6mg; sodium 117mg; calcium 10mg.
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