Coriander-Crusted Tuna with Black Bean Salsa

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. .

Yield: 4 servings (serving size: 1 tuna steak and about 3/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 31%
  • Fat: 12.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 2.9g
  • Protein: 43.9g
  • Carbohydrate: 15.4g
  • Fiber: 4.9g
  • Cholesterol: 65mg
  • Iron: 3.1mg
  • Sodium: 501mg
  • Calcium: 64mg

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)

Preparation

  1. 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. 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. 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.
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