Superfast and easy. Made to recipe except grilled outdoors. Excellent summer supper. Light, fresh, flavorful.
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)
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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
- 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.
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