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.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com 
Linear Mode
