| 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 igor@digex.net on
Jan 28, 1997.
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