Name: Fresh Tuna with Tangy Onions
Ingredients: 1 tb Olive oil; 2 c Chopped onion; 1/2 c Red wine vinegar; 1/4 ts Salt, divided; 1/4 ts Pepper, divided; 1/2 c All-purpose flour; 8 Tuna steaks, (4-ounce) (3/4 inch thick); 2 ts Olive oil; Mint sprigs, (optional)

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Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish and, Seafood	8	Servings

INGREDIENTS

1	tb	Olive oil
2	c	Chopped onion
1/2	c	Red wine vinegar
1/4	ts	Salt, divided
1/4	ts	Pepper, divided
1/2	c	All-purpose flour
8		Tuna steaks, (4-ounce) (3/4 inch thick)
2	ts	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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