Moroccan tuna with herb salsa

1 Servings

Ingredients

Quantity Ingredient
1 Tuna steak; (5-oz)
½ teaspoon Extra-virgin olive oil
1 small Lemon; peeled seeded pith removed and chopped
1 small Lime; peeled seeded pith removed and chopped
1 tablespoon Chopped green onions
1 tablespoon Chopped fresh cilantro
1 tablespoon Chopped fresh parsley
3 tablespoons Unsweetened orange juice
⅛ teaspoon Salt
1 teaspoon Extra-virgin olive oil
2 teaspoons Sugar

Directions

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! Exchanges: Lean Meat Exchange -- 4 Carbohydrate Exchange -- 2 Calories -- 347 Calories from Fat -- 123 Total Fat -- 14g Saturated Fat -- 3g Cholesterol -- 52mg Sodium -- 339mg Carbohydrate -- 28g Dietary Fiber -- 5g Sugars -- 11g Protein -- 33g

Recipe for Friday, 4/24/98

If you don't have access to fresh tuna steaks, substitute drained, canned tuna and serve as a cold dish.

All recipes this week are from the cookbook Quick & Easy Diabetic Recipes for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/26/98 Recipe by:

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998

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