The aioli features heart-healthy avocado, which contributes vitamin E to this dish. But the real nutritional standout is the tuna, which is rich in niacin.
1/4 cup fat-free sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh flat-leaf parsley
6 tablespoons chopped ripe peeled avocado
2 tablespoons fat-free mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 garlic clove, chopped
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
4 (6-ounce) tuna steaks (about 1 inch thick)
How to Make It
To prepare aioli, combine first 9 ingredients in a blender; process until smooth.
To prepare tuna, combine coriander and next 5 ingredients (through pepper) in a small bowl; sprinkle spice mixture evenly over tuna.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Serve with aioli.
Wine Note: Tuna, like salmon, is a fish capable of handling lighter red wines, especially when it's grilled. A to Z Wineworks Willamette Valley Pinot Noir 2004 ($16) from Oregon is a great value. Along with red raspberry and strawberry fruit, this supple wine offers peppery spice that marries well with the chili, cumin, and coriander coating the tuna steak. -Jeffery Lindenmuth
I have low confidence about cooking fish, but this came out great (and gave my ego a much needed boost - just a little one). I don't usually like aioli, but this one was fantastic and complimented the tuna beautifully. I had leftover aioli that I used as salad dressing.
Made this for dinner tonight using frozen ahi tuna. I changed up the aioli recipe slightly, by using 1/2 avocado, greek yogurt in place of sour cream, lime juice and a touch of lemon olive oil. The seasoning for the tuna was delicious and pair very well with the avocado aioli. So easy for a weeknight and elegant enough for company. We'll definitely make again.
Making for the second time because the family loved it so much the first. Using frozen tuna filets since we live in Wisconsin. Works great on the grill for 2 minutes each side just like the pan seared recipe. I forgot how quick this is. The fresh herbs really don't need chopping because the blender does it all for you.
Easy enough for weeknight, but special enough for surprise guests. Halved the mayo and doubled the garlic in the aioli. Sprinkled spices on top and bottom of tuna and rolled the edges in mix of black and white sesame seeds - would recommend this for company - makes it look really amazing. Just seared tuna so it was rare. Could make this into hors d'oeuvres with seared tuna on rice cracker with aioli and a few sesame seeds. Might do that for our next party :)
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