Morrocan Tuna With Herb Salsa
If you can’t get fresh tuna steaks, substitute drained, canned tuna and serve this recipe as a cold dish.
Number of Servings: 1
Serving Size: 1 steak
Ingredients:
tuna steak - 5 oz
extra-virgin olive oil - 1/2 tsp
small lemon, peeled, seeded, pith removed and chopped - 1
chopped green onion - 1 tbsp
cilantro, fresh chopped - 1 tbsp
chopped fresh parsley - 1 tbsp
orange juice, unsweetened - 3 tbsp
salt - 1/8 tsp
extra-virgin olive oil - 1 tsp
sugar - 2 tsp
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Set the oven to broil. Lightly coat the tuna steak with the olive oil and broil for about 3-5 minutes on each side, until the flesh is cooked through and flakes easily with a fork.
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Combine the remaining ingredients, pour the salsa over the tuna, and serve.
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The extra salsa may be stored or 2-3 days, covered, in the refrigerator. It tastes great on broiled or baked chicken, too!
Exchanges Per Serving
2 Carbohydrate
4 Lean Meat
Nutrition Information
Amount per serving
Calories 347
Calories From Fat 123
Total Fat 14 g
Saturated Fat 3 g
Cholestrol 52 mg
Sodium 339 mg
Total Carbohydrate 28 g
Dietary Fiber 5 g
Sugars 11 g
Protein 33 g
B-man 