Tuna with Jalapeño Sour Cream

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 tuna steak and about 2 1/2 tablespoons jalapeño sour cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 21%
  • Fat: 5.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 41.5g
  • Carbohydrate: 3.6g
  • Fiber: 0.9g
  • Cholesterol: 92mg
  • Iron: 1.6mg
  • Sodium: 396mg
  • Calcium: 85mg

Ingredients

  • 1/2 cup reduced-fat sour cream
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tablespoon fresh lime juice (1/2 lime)
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 4 (6-ounce) tuna steaks (about 1 inch thick)
  • Cooking spray

Preparation

  1. Combine first 5 ingredients; set aside.
  2. Combine chili powder and 1/4 teaspoon salt. Rub tuna with chili powder mixture; coat with cooking spray. Place a large nonstick skillet over medium-high heat until hot; add tuna. Cook 3 minutes on each side or until desired degree of doneness. Serve with sour cream mixture.
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