Coriander-Crusted Tuna With Black Bean Salsa Recipe #366032
I found this recipe in the Cooking Light archives
by Abby Girl
24 min | 20 min prep
SERVES 4
- 1 tablespoon coriander
- 1 teaspoon cumin
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 4 tuna steaks
- 1 tablespoon olive oil
Salsa
- 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)
- Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.
- 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.
- 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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5 stars