Tuna with Avocado Green Goddess Aioli

Tuna with Avocado Green Goddess Aioli Recipe
Lee Harrelson
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.

Yield:

4 servings (serving size: 1 tuna steak and about 2 1/2 tablespoons aioli)

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 24 %
Fat 6.1 g
Satfat 1.8 g
Monofat 2.6 g
Polyfat 1.2 g
Protein 39 g
Carbohydrate 6.1 g
Fiber 1.3 g
Cholesterol 82 mg
Iron 2.4 mg
Sodium 581 mg
Calcium 82 mg

Ingredients

Aioli:
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
Tuna:
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)
Cooking spray

Preparation

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

Note:

David Bonom,

Cooking Light

September 2006
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