1 Tbl olive oil
2 C chopped onions
1/2 C red wine vinegar
1/4 tsp salt, divided
1/4 tsp pepper, divided
1/2 C flour
8 tuna steaks (4-oz, 3/4-inch thick)
2 tsp olive oil
mint sprigs (optional)
Heat 1 Tbl oil in large nonstick skillet over medium-high heat. Add onion, and saute 5 minutes or until lightly browned. Add vinegar, 1/8 tsp salt and 1/8 tsp pepper and cook for 2 minutes or until most of the liquid evaporates. Remove the onion mixture from the skillet, set aside and keep warm.
Wipe the skillet clean with a paper towel.
Combine the flour and remaining salt and pepper in a shallow dish and stir well.
Dredge the tuna in the flour mixture. Heat 2 tsp oil in the 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 oz fish and 2 Tbl mixture)