Friday, July 29, 2016
Coriander-Crusted Tuna with Black Bean Salsa
This Southwestern tuna has a spicy crust made with coriander, cumin, and black pepper. Serve with warm flour tortillas, and garnish with sliced avocado. .
Yield: 4 servings (serving size: 1 tuna steak and about 3/4 cup salsa)
1 tablespoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper
4 (6-ounce) tuna steaks (about 1 inch thick)
1 tablespoon olive oil
1 cup diced plum tomato (about 3 tomatoes)
1/2 cup chopped yellow bell pepper
1/4 cup sliced green onions
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 (15-ounce) can no-salt-added black beans, rinsed and drained
Cilantro sprigs (optional)
1. Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.
2. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat.
3. Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well. Serve salsa with fish. Garnish with cilantro sprigs, if desired.
Calories:356 (31% from fat)
Fat:12.3g (sat 2.6g,mono 5.2g,poly 2.9g)
Laura Zapalowski, Cooking Light, APRIL 2008