Curried Skillet Tuna

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 32%
  • Fat: 12g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 4.6g
  • Protein: 28.8g
  • Carbohydrate: 28.8g
  • Fiber: 0.0g
  • Cholesterol: 43mg
  • Iron: 0.0mg
  • Sodium: 142mg
  • Calcium: 0.0mg

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)

Preparation

  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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