Tuna Scaloppine with Onion, Mint, and Almond Topping

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

The topping would also make a fine accompaniment for grilled or sautéed chicken breasts.

Yield: 4 servings (serving size: 2 fish slices and 2 tablespoons almond mixture)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 9.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2g
  • Protein: 42g
  • Carbohydrate: 4.2g
  • Fiber: 1.3g
  • Cholesterol: 77mg
  • Iron: 1.8mg
  • Sodium: 354mg
  • Calcium: 58mg

Ingredients

  • 1/4 cup finely chopped almonds
  • 1/4 cup fresh tangerine juice
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon finely chopped fennel seeds
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) sushi-grade Shiro/Magura Yellowfin tuna steaks, each split in half horizontally
  • Cooking spray

Preparation

  1. 1. Combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. 2. Sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 fish slices; cook 1 minute on each side or until desired degree of doneness. Repeat procedure with remaining fish. Serve with almond mixture.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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