|
|
Herbed Tuna Steak with Black Bean Confetti Relish
|
Yield: 1 serving (one 6 oz cooked tuna steak + 1/2 cup relish)
Source: Cooking Light, October 1998
CL Comments: Serve the extra relish with baked tortilla chips for a snack any
time during the week.
Comments from a CA Kitchen: I have made this dish several
times. It is quick, attractive, and delicious. Very simple. I skip
the tarragon because I don't have it on hand, and I eat all the
relish. This is the first single serving CL recipe I have ever seen.
INGREDIENTS:
1 tablespoon minced shallots
1 tablespoon lemon juice
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon dried tarragon
1/8 teaspoon dried oregano
1 (6-ounce) tuna steak (about 3/4 inch thick)
Cooking spray
Black Bean Confetti Relish
INSTRUCTIONS:
- Combine first 6 ingredients in a small dish; cover and marinate in
refrigerator 30 minutes. Prepare grill or broiler. Place fish on grill
rack or broiler pan coated with cooking spray. Cook 2 minutes on each
side or until fish is done. Serve with Black Bean Confetti Relish.
NUTRITIONAL INFO:
H.U: 8 per serving or CORE
CALORIES 372(27% from fat); FAT 11.2g (sat 2.6g,mono 4.5g,poly 2.6g);
PROTEIN 45.7g; CHOLESTEROL 65mg; CALCIUM 33mg; SODIUM 369mg; FIBER
3.4g; IRON 3.9mg; CARBOHYDRATE 21.9g
Back to Alpha Index
Back to Recipe Type Index
