Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This Southwestern tuna has a spicy crust made with coriander, cumin, and black pepper. Serve with warm flour tortillas, and garnish with sliced avocado.

Laura Zapalowski
Recipe by Cooking Light April 2008

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 tuna steak and about 3/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat.

  • Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well. Serve salsa with fish. Garnish with cilantro sprigs, if desired.

Nutrition Facts

356 calories; calories from fat 31%; fat 12.3g; saturated fat 2.6g; mono fat 5.2g; poly fat 2.9g; protein 43.9g; carbohydrates 15.4g; fiber 4.9g; cholesterol 65mg; iron 3.1mg; sodium 501mg; calcium 64mg.
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