5/6/13 - Mediterean Tuna

  • Chef Judi Gallagher
  • 0

4 6ounce Yellowfin tuna steaks

2 tsp teaspoon salt, divided

1 tsp ground coriander

black pepper

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1 1/2 cups chopped seeded tomato

1/4 cup chopped green onions

3 Tbsp chopped fresh parsley

1 Tbsp capers, drained

1 Tbsp extravirgin olive oil

1 Tbsp lemon juice

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1/2 tsp bottled minced garlic

2 chopped pitted kalamata olives

Heat a large nonstick skillet over medium-high heat. Sprinkle fish with salt, coriander, and pepper. Coat pan with cooking spray. Add fish to pan, cook 4 minutes on each side. While fish cooks, combine remaining 1/4 teaspoon salt, tomato, and remaining ingredients. Serve tomato mixture over fish.