Seared Mediterranean Tuna Steaks

Seared Mediterranean Tuna Steaks Recipe
Randy Mayor
Coriander has a lemon-sage flavor that complements the tuna and the fresh tomato sauce. Serve with a side of refrigerated potato wedges, roasted according to package instructions.

Yield:

4 servings (serving size: 1 tuna steak and 2/3 cup tomato mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 268
Caloriesfromfat 28 %
Fat 8.4 g
Satfat 1.3 g
Monofat 5.3 g
Polyfat 1.2 g
Protein 40.9 g
Carbohydrate 5.8 g
Fiber 1.4 g
Cholesterol 77 mg
Iron 2 mg
Sodium 610 mg
Calcium 48 mg

Ingredients

4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon ground coriander
1/8 teaspoon black pepper
Cooking spray
1 1/2 cups chopped seeded tomato
1/4 cup chopped green onions
3 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 tablespoon extravirgin olive oil
1 tablespoon lemon juice
1/2 teaspoon bottled minced garlic
12 chopped pitted kalamata olives

Preparation

Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt, coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.

While fish cooks, combine remaining 1/4 teaspoon salt, tomato, and remaining ingredients. Serve tomato mixture over fish.

Note:

Michelle Powers,

July 2005
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