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Fresh Tuna with Tangy Onions

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)


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).




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