Title: Fresh Tuna with Tangy Onions
Categories: Fish and, Seafood
Yield: 8 Servings

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).

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.