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

Coriander has a lemon-sage flavor that complements the tuna and the fresh tomato sauce. Serve with a side of refrigerated potato wedges, roasted according to package instructions.

Recipe by Cooking Light July 2005

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 tuna steak and 2/3 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt, coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.

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  • While fish cooks, combine remaining 1/4 teaspoon salt, tomato, and remaining ingredients. Serve tomato mixture over fish.

Nutrition Facts

268 calories; calories from fat 28%; fat 8.4g; saturated fat 1.3g; mono fat 5.3g; poly fat 1.2g; protein 40.9g; carbohydrates 5.8g; fiber 1.4g; cholesterol 77mg; iron 2mg; sodium 610mg; calcium 48mg.
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