Moroccan Tuna w/ Herb Salsa
Source of Recipe
fooddownunder.com
List of Ingredients
1 Tuna steak (5-oz)
1/2 tsp Extra-virgin olive oil (or use cooking spray)
1 sm Lemon, peeled, seeded, zest removed and chopped
1 sm Lime, peeled, seeded, zest removed and chopped
1 tbl Chopped green onions
1 tbl Chopped fresh cilantro
1 tbl Chopped fresh parsley
3 tbl Unsweetened orange juice
(original calls for 1/8 tsp Salt)
1 tsp Extra-virgin olive oil (may wish to reduce or use broth)
2 tsp splenda Recipe
Set the oven to broil. Lightly coat the tuna steak with the olive oil and broil for about 3 to 5 minutes on each side, until the flesh is cooked through and flakes easily with a fork.
Combine the remaining ingredients, pour the salsa over the tuna steak, and serve. The extra salsa may be stored for 2 to 3 days, covered, in the refrigerator. It tastes great on broiled or baked chicken, too! If you don't have access to fresh tuna steaks, substitute drained, canned tuna and serve as a cold dish.
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