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Tuna with caramelized onions and fennel

1
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
This fresh, fast seafood recipe is paired with caramelized vegetables for wonderful flavor. The vegetable topping is also great piled onto sandwiches and as an omelet filler so make a double batch as long as your chopping. Serve with an easy to prepare starch such as couscous tossed with lemon zest, or frozen cooked brown rice that heats in just minutes in the microwave. Add a pop of colorful with some chopped grape tomatoes.

Ingredients

Olive oil

1 Tbsp

Red onion

2 medium, thinly sliced

Uncooked fennel bulb

1 item(s), thinly sliced

Table salt

½ tsp

Black pepper

⅛ tsp, ground

Red wine vinegar

1 Tbsp

Rosemary

2 tsp, fresh chopped

Uncooked tuna

20 oz, 4 (5-ounce) steaks, each about 3/4-inch thick

Black pepper

¼ tsp, cracked

Lemon

1 item(s), medium, cut into wedges

Instructions

  1. Heat oil in large skillet over medium heat. Add onions, fennel, 1/4 teaspoon salt, and ground black pepper; cover and cook, stirring occasionally, until onions are browned and very soft, about 14 minutes. Stir in vinegar and rosemary. Transfer onion mixture to small bowl; cover and keep warm.
  2. Sprinkle tuna with remaining 1/4 teaspoon salt and cracked pepper. Spray same skillet with olive oil nonstick spray and set over medium-high heat. Add tuna and cook until lightly browned and barely pink in center, about 3 minutes per side. Transfer steaks to plates; top evenly with onion mixture.
  3. Serving size: 1 tuna steak and 1/2 cup onion mixture

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