We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Tuna with Avocado-Jicama Salsa

  • Prep 40 min
  • Total 1 hr 10 min
  • Ingredients 14
  • Servings 6

Ingredients

Tuna

1/4
cup fresh lime juice
2
teaspoons chili oil
2
tablespoons finely chopped fresh cilantro
1
clove garlic, finely chopped
1/2
teaspoon salt
6
tuna steaks (6 oz each)
1
tablespoon vegetable oil

Salsa

1
small avocado, pitted, peeled and coarsely chopped (1 cup)
1/2
cup chopped peeled jicama
3
medium green onions, chopped (3 tablespoons)
1
medium jalapeño chile, seeded, finely chopped (1 tablespoon)
2
tablespoons fresh lime juice
2
tablespoons chopped fresh cilantro
1/4
teaspoon salt
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
390mg
16%
Potassium
950mg
27%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
10%
Sugars
0g
Protein
33g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In shallow glass or plastic dish, mix 1/4 cup fresh lime juice, the chili oil, 2 tablespoons cilantro, the garlic and 1/2 teaspoon salt. Add fish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours, turning fish once, to marinate.
  • 2 Meanwhile, in medium bowl, mix salsa ingredients. Cover and refrigerate.
  • 3 Heat oven to 350°F. Lightly spray cookie sheet with cooking spray. In 12-inch nonstick skillet, heat vegetable oil over medium-high heat. Remove fish from marinade; discard marinade. To seal in juices, cook fish in oil 1 to 2 minutes, turning once, just until color turns white on each side. Place fish on cookie sheet; cover with foil.
  • 4 Bake 11 to 16 minutes, turning once, until fish flakes easily with fork and is slightly pink in center. To serve, spoon salsa over fish.

Rate and Comment