Seared Tuna With Sweet Balsamic Onions

from Williams Sonoma's Cooking Basics. Seared tuna is rare on the inside, so it is always moist and delicious.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the onion and sprinkle with sugar.
3. Sautee about 10 minutes, until light brown and soft.
4. Season with salt and pepper, and add the red wine vinegar. Cook 1-2 minutes, until most of the liquid evaporates.
5. Add balsamic vinegar and cook for about 30 seconds.
6. Transfer to a bowl.
7. Wipe out pan and set over medium high heat, and add 1 tablespoon oil.
8. Season the tuna with salt and pepper.
9. When oil is hot, add the tuna steaks and sear for about 1 1/2 minutes on each side for rare.
10. Top each tuna steak with 1/4 of the onion and garnish with chopped parsley.