Fresh Tuna w/ Tangy Onions
Source of Recipe
adapted from Cooking Light, May 1995, page 81
List of Ingredients
1 tablespoon olive oil (or use low salt broth or cooking spray for this step)
2 cups chopped onion
1/2 cup red wine vinegar
(original recipe calls for 1/4 teaspoon salt divided )
1/4 teaspoon pepper divided
1/2 cup oat flour (for dredging)
32 ounces tuna steaks (8 4-oz steaks) (3/4 inch thick)
2 teaspoons olive oil (or use low salt broth or cooking broth)
Mint sprigs (optional)Recipe
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (or use low salt broth or cookign spray for this step_. 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.
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 (or use cooking spray or broth for this process). 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.
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