Pan-Seared Tuna with Onion-Soy Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup rice vinegar |
1/4 cup grated fresh onion |
1/4 cup low-sodium soy sauce |
1 teaspoon vegetable oil |
dash of pepper |
2 cups (2-inch) julienne-cut carrot |
2 cups (2-inch) julienne-cut celery |
2 cups (2-inch) julienne-cut cucumber |
1 teaspoon vegetable oil |
4 (6-ounce) tuna steaks |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
red onion slices (optional) |
celery leaves (optional) |
lemon slices (optional) |
Directions:
1. Combine first 5 ingredients in a small bowl. Stir well, and set aside. Combine carrot, celery, and cucumber in a bowl, and toss well.
2. Brush oil over tuna, and sprinkle with salt and pepper. Place a large nonstick skillet over medium-high heat until hot. Add tuna, and cook 3 minutes on each side or until desired degree of doneness. Remove from skillet, and cool. Cut tuna diagonally across grain into thin slices.
3. Arrange 1 1/2 cups carrot mixture on each of 4 plates; top with tuna slices. Drizzle 2 tablespoons vinaigrette over each serving. Garnish with red onion slices, celery leaves, and lemon slices, if desired.
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