Tuna with Avocado Green Goddess Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The aioli features heart-healthy avocado, which contributes vitamin E to this dish. But the real nutritional standout is the tuna, which is rich in niacin. Ingredients:
1/4 cup fat-free sour cream |
2 tablespoons chopped fresh cilantro |
1 tablespoon chopped fresh basil leaves |
1 tablespoon chopped fresh flat-leaf parsley |
6 tablespoons chopped ripe peeled avocado |
2 tablespoons fat-free mayonnaise |
1 teaspoon fresh lemon juice |
1/4 teaspoon salt |
1 garlic clove, chopped |
3/4 teaspoon ground coriander |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/4 teaspoon chili powder |
1/8 teaspoon freshly ground black pepper |
4 (6-ounce) tuna steaks (about 1 inch thick) |
cooking spray |
Directions:
1. To prepare aioli, combine first 9 ingredients in a blender; process until smooth.
2. To prepare tuna, combine coriander and next 5 ingredients (through pepper) in a small bowl; sprinkle spice mixture evenly over tuna.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Serve with aioli.
4. Wine Note: Tuna, like salmon, is a fish capable of handling lighter red wines, especially when it's grilled. A to Z Wineworks Willamette Valley Pinot Noir 2004 ($16) from Oregon is a great value. Along with red raspberry and strawberry fruit, this supple wine offers peppery spice that marries well with the chili, cumin, and coriander coating the tuna steak. -Jeffery Lindenmuth
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