Coriander-Crusted Tuna with Black Bean Salsa

Coriander-Crusted Tuna with Black Bean Salsa Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
This Southwestern tuna has a spicy crust made with coriander, cumin, and black pepper. Serve with warm flour tortillas, and garnish with sliced avocado. .


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

Recipe from

Cooking Light

Nutritional 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


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.

Laura Zapalowski,

Cooking Light

April 2008
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