Tuna with caramelized onions and fennel
Uncooked red onion(s)
2 medium, thinly sliced
Uncooked fennel bulb(s)
1 item(s), thinly sliced
⅛ tsp, ground
2 tsp, fresh chopped
20 oz, 4 (5-ounce) steaks, each about 3/4-inch thick
¼ tsp, cracked
1 item(s), cut into wedges
- 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.
- 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.
- Serving size: 1 tuna steak and 1/2 cup onion mixture