Pan-Seared Tuna with Onion-Soy Vinaigrette and Vegetable Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 carrots, peeled |
3 celery ribs |
2 small cucumbers, seeded |
1/2 cup rice vinegar |
2 teaspoons vegetable oil, divided |
1/4 cup grated onion |
1/4 cup light soy sauce |
dash of pepper |
4 (3/4-inch-thick) tuna steaks (about 1 1/2 pounds) |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
garnishes: red onion slices, celery leaves, lemon wedges |
Directions:
1. Cut carrots, celery, and cucumbers into thin 2-inch-long strips and place in a bowl; set aside.
2. Stir together rice vinegar, 1 teaspoon oil, and next 3 ingredients in a small bowl. Measure 1/2 cup vinaigrette mixture and toss with vegetables.
3. Brush tuna with remaining oil; 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. Serve with vegetable slaw and drizzle with remaining vinaigrette mixture. Garnish, if desired.
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