Prep 5 mins
Cook 15 mins
from Williams Sonoma's Cooking Basics. Seared tuna is rare on the inside, so it is always moist and delicious.
- 2 tablespoons olive oil
- 2 cups onions, sliced
- 2 teaspoons sugar
- salt and pepper
- 1⁄3 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 24 ounces tuna steaks, sushi grade (4 6 oz. steaks)
- chopped parsley, for garnish
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the onion and sprinkle with sugar.
- Sautee about 10 minutes, until light brown and soft.
- Season with salt and pepper, and add the red wine vinegar. Cook 1-2 minutes, until most of the liquid evaporates.
- Add balsamic vinegar and cook for about 30 seconds.
- Transfer to a bowl.
- Wipe out pan and set over medium high heat, and add 1 tablespoon oil.
- Season the tuna with salt and pepper.
- When oil is hot, add the tuna steaks and sear for about 1 1/2 minutes on each side for rare.
- Top each tuna steak with 1/4 of the onion and garnish with chopped parsley.
I loved the onions, but paired with the tuna made the dish a little bland. I think the tuna needs a little kick of spice to make a nice balance with the sweet onions. Thank you Recipe Reader.