Tuna Steaks with Caramelized Onions

Golden-brown caramelized onions lift any dish out of the ordinary, but fresh tuna steaks? They go into the stratosphere! MORE+ LESS-

By Betty Crocker Kitchens

May 13, 2010

tablespoon olive oil

medium onions, thinly sliced

peppercorns

1/2

bay leaf

1/2

cup dry white wine or chicken broth

(6 to 8-oz.) tuna steaks

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1

Heat oil in large skillet over medium heat until hot. Add onions; cook about 15 minutes or until onions are golden brown, stirring occasionally.
2

Add peppercorns, bay leaf and wine. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.
3

Move onions to side of skillet. If necessary, add additional oil to skillet. Increase heat to high. Add tuna steaks; cook about 3 minutes or until browned on both sides.
4

Reduce heat to medium; cook 4 to 6 minutes or until fish flakes easily with fork, stirring onions occasionally. Serve tuna steaks with onions.

Fresh tuna is most frequently sold as steaks. It is the most "beef-Like" of all fish, thanks to its deep red color when raw - it's an ivory hue after cooking.
This easy fish dish would be delicious with a side dish of buttered broccoli florets tossed with hot bow tie or rotini pasta.