SPICY TUNA STEAK SALAD
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:04:00
Calories: 380
Fat: 22 grams
Protein: 40 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
2 tablespoons grated lemon zest
2 teaspoons salt
2 teaspoons ground coriander
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons olive oil, divided
4 (1-inch thick) tuna steaks (about 1 1/2 pounds)
2 cups mesclun mix
2 teaspoons balsamic vinegar
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper
1. In a small bowl, combine zest, salt, coriander, pepper,
ginger and cinnamon. Stir in 2 tablespoons oil. Rub
mixture onto tuna steaks.
2. Heat remaining tablespoon of oil in a large skillet over
high heat until it shimmers. Add steaks and saut until
just cooked through, about 4 to 6 minutes, turning once
halfway through cooking time.
3. While fish is cooking, place vinegar in a small bowl.
Slowly whisk in olive oil until dressing has slightly
thickened. Season to taste with salt and pepper and
toss greens with dressing.
4. To serve, cut fish into 1/4-inch slices and lay over
greens.
Spice rubs are a quick way to give fish and meat loads of flavor.
This particular mix is inspired by Thai cuisine.
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