Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 7

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.

David Bonom
Recipe by Cooking Light September 2006

Gallery

Lee Harrelson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare aioli, combine first 9 ingredients in a blender; process until smooth.

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  • 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

Nutrition Facts

234 calories; calories from fat 24%; fat 6.1g; saturated fat 1.8g; mono fat 2.6g; poly fat 1.2g; protein 39g; carbohydrates 6.1g; fiber 1.3g; cholesterol 82mg; iron 2.4mg; sodium 581mg; calcium 82mg.
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