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© Meredith Corporation. All rights reserved. Used with permission.
(3 1/2 cups slaw)
Thaw tuna steaks, if frozen.
For slaw, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; reduce heat to low. Cook, uncovered, for 10 minutes, stirring occasionally. Remove skillet from heat; add red wine. Return to heat; cook until most of the liquid has evaporated. Stir in cabbage. Add clementine juice; toss to mix. Cook about 1 minute more or until cabbage starts to wilt. Remove from heat. Season with 1/8 teaspoon each salt and pepper. Cover and set aside until serving time.
Rinse fish; pat dry with paper towels. In a shallow dish, combine quinoa and caraway seeds. In another shallow dish, combine flour, the remaining 1/4 teaspoon each salt and pepper. In a third shallow dish, lightly beat egg and water. Dust tops and bottoms of tuna steaks with flour mixture (but don't coat the sides). Dip tops and bottoms of steaks in egg mixture. Press tops and bottoms of steaks into quinoa mixture.
In another large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add tuna steaks; cook for 4 to 6 minutes per 1/2-inch thickness of fish or until coating is golden and tuna is slightly pink inside, turning once halfway through cooking. Serve tuna with slaw and lemon wedges.