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Mediterranean Tuna Recipe
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Coriander has a lemon-sage flavor that complements the tuna and the fresh tomato sauce. Serve with a side of refrigerated potato wedges, roasted according to package instructions. Ingredients | |
4 (6-ounce) | Yellowfin tuna steaks, (about 3/4 inch thick) |
1/2 teaspoon | salt, divided |
1/2 teaspoon | ground coriander |
1/8 teaspoon | black pepper |
Cooking spray | |
1 1/2 cups | chopped seeded tomato |
1/4 cup | chopped green onions |
3 tablespoons | chopped fresh parsley |
1 tablespoon | capers, drained |
1 tablespoon | extravirgin olive oil |
1 tablespoon | lemon juice |
1/2 teaspoon | bottled minced garlic |
12 chopped pitted kalamata olives
Preparation
Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt, coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.
While fish cooks, combine remaining 1/4 teaspoon salt, tomato, and remaining ingredients. Serve tomato mixture over fish.
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