4 servings (serving size: 1 tuna steak and 2/3 cup tomato mixture)
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
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
How to Make It
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.
This recipe was quick & easy to make. My husband and son both loved it. I think next time, I'll try grilling the fish. I didn't have coriander so I used a little fresh basil. I later learned that cilantro is also a good substitute for coriander. With a little feta cheese, the tomato mixture could easily be converted to a salad or side dish. This was a great recipe and I will make it again.
Quick, delicious, and very pretty plated too. I used mahi mahi because I had it on hand; otherwise, prepared it as written. Served with a greek salad and a steamed veggie. Will definitely make this again.
Easy and delicious. Made as suggested except I used canned diced tomatoes instead of fresh. Heated sauce just a little and served with tuna over whole grain spaghetti. Will definitely put in my regular rotation.