Pan-Seared Tuna With Onion-Soy Vinaigrette

• 1/2 cup rice vinegar
• 1/4 cup grated fresh onion
• 1/4 cup low-sodium soy sauce
• 1 teaspoon vegetable oil
• Dash of pepper
• 2 cups (2-inch) julienne-cut carrot
• 2 cups (2-inch) julienne-cut celery
• 2 cups (2-inch) julienne-cut cucumber
• 1 teaspoon vegetable oil
• 4 (6-ounce) tuna steaks
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• Red onion slices (optional)
• Celery leaves (optional)
• Lemon slices (optional)

1. Combine first 5 ingredients in a small bowl. Stir well, and set aside. Combine carrot, celery, and cucumber in a bowl, and toss well.
2. Brush oil over tuna, and sprinkle with salt and pepper. Place a large nonstick skillet over medium-high heat until hot. Add tuna, and cook 3 minutes on each side or until desired degree of doneness. Remove from skillet, and cool. Cut tuna diagonally across grain into thin slices.
3. Arrange 1 1/2 cups carrot mixture on each of 4 plates; top with tuna slices. Drizzle 2 tablespoons vinaigrette over each serving. Garnish with red onion slices, celery leaves, and lemon slices, if desired.

rice vinegar, onion, soy sauce, vegetable oil, pepper, carrot, celery, cucumber, vegetable oil, tuna, salt, ground pepper, red onion, celery, lemon slices

Taken from www.myrecipes.com/recipe/pan-seared-tuna-with-onion-soy-vinaigrette (may not work)