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Coriander-Crusted Tuna with Black Bean Salsa

Coriander-Crusted Tuna with Black Bean Salsa
Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield

4 servings (serving size: 1 tuna steak and about 3/4 cup 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.

Ingredients

  • 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)

Nutrition Information

  • calories 356
  • caloriesfromfat 31 %
  • fat 12.3 g
  • satfat 2.6 g
  • monofat 5.2 g
  • polyfat 2.9 g
  • protein 43.9 g
  • carbohydrate 15.4 g
  • fiber 4.9 g
  • cholesterol 65 mg
  • iron 3.1 mg
  • sodium 501 mg
  • calcium 64 mg

How to Make It

  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.