Pan-Seared Tuna with Onion-Soy Vinaigrette
Why I Love This Recipe
Ingredients You'll Need
1/2 cup rice vinegar
1/4 cup grated onion
1/4 cup soy sauce
1 teaspoon vegetable oil
Dash of pepper
2 cups chopped carrot
2 cups chopped celery
2 cups chopped julienne-cut cucumber
1 teaspoon vegetable oil
4 (6-ounce) tuna steaks
1/4 teaspoon salt
1/4 teaspoon ground pepper
Red onion slices
Celery leaves
Lemon slices
Directions
Combine first 5 ingredients in a small bowl. Stir well, and set aside. Combine carrot, celery, and cucumber in a bowl, and toss well.
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.
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
