Fresh Tuna With Tangy Onions

When culture rushes down on your family and the professing church is trying to imitate the world itself, how will your family keep from being swept away in its path? Only through the Word of God! Family worship, on a daily basis, is your hope that they will stand like steel piers against the prevailing tide... In India there was a custom of throwing babies into the Ganges River as a sacrifice to the gods. If we are unwilling to do any more than merely take our children to church, we might as well be throwing them into the river of the culture. This is an explanation why many children of Christian parents are so often no different than the world’s. They have been given to the gods by their parents – thrown in with hands of neglect.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish and, Seafood	8	Servings

INGREDIENTS

1	T	Olive oil
2	c	Chopped onion
1/2	c	Red wine vinegar
1/4	t	Salt, divided
1/4	t	Pepper, divided
1/2	c	All-purpose flour
8		Tuna steaks, 4-ounce 3/4
		inch thick
2	t	Olive oil
		Mint sprigs, optional

INSTRUCTIONS

Heat 1 tablespoon oil in a large nonstick skillet over medium-high
heat. Add onion, and saute 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.  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. Yield: 8 servings  (serving size: 3 ounces fish and 2
tablespoons onion mixture).  Per serving: 316 Calories; 11g Fat (33%
calories from fat); 41g  Protein; 10g Carbohydrate; 65mg Cholesterol;
134mg Sodium  Serving Ideas : Garnish with mint sprigs, if desired.
NOTES : Serve tuna with onion mixture.  Recipe by: Cooking Light, May
1995, page 81  Posted to MC-Recipe Digest V1 #411 by [email protected] on
Jan 28, 1997.

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