My whole family thought this was a great dish. I also made the salsa the night before so that the flavors could blend and I left out the cilantro. I served rice and carmalized brussel sprouts with it.
Seared Tuna with Avocado Salsa
Before you sear the tuna, be sure to get the pan screaming hot--this gives you a deep crust without overcooking the interior. Look for yellowfin tuna caught using the troll or pole-and-line technique.
More From Cooking Light
- Calories: 384
- Fat: 15.9g
- Saturated fat: 2.5g
- Monounsaturated fat: 10.1g
- Polyunsaturated fat: 2.1g
- Protein: 44.8g
- Carbohydrate: 17g
- Fiber: 7.8g
- Cholesterol: 66mg
- Iron: 2.3mg
- Sodium: 504mg
- Calcium: 35mg
- 1 cup halved grape tomatoes
- 1/2 cup vertically sliced red onion
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 3/8 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 avocados, peeled and diced
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons lower-sodium soy sauce
- 2 teaspoons dark brown sugar
- Cooking spray
- 4 (6-ounce) tuna steaks
- 1. Combine first 9 ingredients in a medium bowl.
- 2. Combine soy sauce and brown sugar in a small bowl, stirring until brown sugar dissolves. Reserve 1 tablespoon soy sauce mixture. Heat a grill pan over high heat. Coat pan evenly with cooking spray. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness, basting steaks frequently with soy mixture. Remove steaks from grill pan; drizzle with reserved 1 tablespoon soy mixture. Serve fish with salsa.
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