Coriander-Crusted Tuna with Black Bean Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This Southwestern tuna has a spicy crust made with coriander, cumin, and black pepper. Serve with warm flour tortillas, and garnish with sliced avocado. . 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) |
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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