Coriander-Crusted Tuna with Black Bean Salsa

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

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

Ingredients

• 1  tablespoon  ground coriander
• 1  teaspoon  ground cumin
• 3/4  teaspoon  kosher salt, divided
• 1/4  teaspoon  black pepper
• 4  (6-ounce) tuna steaks (about 1 inch thick)
• 1  tablespoon  olive oil
• 1  cup  diced plum tomato (about 3 tomatoes)
• 1/2  cup  chopped yellow bell pepper
• 1/4  cup  sliced green onions
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons  fresh lime juice
• 1  (15-ounce) can no-salt-added black beans, rinsed and drained
• Cilantro sprigs (optional)

Preparation

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

2. 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.

3. 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.

Nutritional Information

Calories:

356 (31% from fat)

Fat:

12.3g (sat 2.6g,mono 5.2g,poly 2.9g)

Protein:

43.9g

Carbohydrate:

15.4g

Fiber:

4.9g

Cholesterol:

65mg

Iron:

3.1mg

Sodium:

501mg

Calcium:

64mg