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Curried Skillet Tuna

Yield 4 servings.

Ingredients

  • 1 pound sweet potatoes, peeled and cut into 2- x 1/2-inch strips
  • 1 large sweet red pepper, seeded and cut into 2- x 1/2-inch strips
  • 1 large green pepper, seeded and cut into 2- x 1/2-inch strips
  • Vegetable cooking spray
  • 3 tablespoons reduced-calorie margarine, melted
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground red pepper
  • 4 (4-ounce) tuna steaks (1 inch thick)

Nutrition Information

  • calories 337
  • caloriesfromfat 32 %
  • fat 12 g
  • satfat 2.3 g
  • monofat 3.6 g
  • polyfat 4.6 g
  • protein 28.8 g
  • carbohydrate 28.8 g
  • fiber 0.0 g
  • cholesterol 43 mg
  • iron 0.0 mg
  • sodium 142 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients in a 10-inch cast-iron skillet coated with cooking spray. Combine margarine, curry powder, and ground red pepper. Add half of margarine mixture to vegetable mixture; toss lightly.

  2. Bake, uncovered, at 450° for 15 to 20 minutes or until vegetables are tender and lightly browned, stirring occasionally. Remove vegetables from skillet; set aside, and keep warm.

  3. Brush remaining margarine mixture over fish. Coat skillet with cooking spray; place over medium-high heat until hot. Add fish, and cook 1 minute on each side or until browned. Reduce oven temperature to 400°. Place skillet in oven, and bake, uncovered, 8 to 10 minutes or until fish flakes easily when tested with a fork. Serve with vegetable mixture.

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