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