Coriander-Crusted Tuna With Black Bean Salsa |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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I found this recipe in the Cooking Light archives Ingredients:
1 tablespoon coriander |
1 teaspoon cumin |
3/4 teaspoon kosher salt, divided |
1/4 teaspoon black pepper |
4 tuna steaks |
1 tablespoon olive oil |
1 cup plum tomato (diced, about 3 tomatoes) |
1/2 cup yellow bell pepper, chopped |
1/4 cup green onion, sliced |
3 tablespoons cilantro, chopped |
2 tablespoons fresh lime juice |
15 ounces black beans, rinsed and drained |
fresh cilantro stem (optional) |
Directions:
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.
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