Coriander-Crusted Tuna With Black Bean Salsa

Abby Girl's Note:

I found this recipe in the Cooking Light archives

• Total Time: 24 mins
• Prep Time: 20 mins
• Cook Time: 4 mins

Ingredients:

Servings: 4

• 1 tablespoon coriander
• 1 teaspoon cumin
• ¾ teaspoon kosher salt , divided
• ¼ teaspoon black pepper
• 4 tuna steaks
• 1 tablespoon olive oil

Salsa

• 1 cup plum tomato (diced, about 3 tomatoes)
• ½ cup yellow bell pepper , chopped
• ¼ cup green onion , sliced
• 3 tablespoons cilantro , chopped
• 2 tablespoons fresh lime juice
• 15 ounces black beans , rinsed and drained
• fresh cilantro stem (optional)

Directions:

1. Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.
2. 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.
3. 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.

Reviews

[Fine'n Dandy]

Looks wonderful, my friend just discovered the taste of cilantro and I'm passing this on to her. ALSO, I'm trying it for my son's next visit.