Tuna with Avocado-Jicama Salsa

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

Ingredients

Tuna

1/4

cup fresh lime juice

teaspoons chili oil

tablespoons finely chopped fresh cilantro

clove garlic, finely chopped

1/2

teaspoon salt

tuna steaks (6 oz each)

tablespoon vegetable oil

Salsa

small avocado, pitted, peeled and coarsely chopped (1 cup)

1/2

cup chopped peeled jicama

medium green onions, chopped (3 tablespoons)

medium jalapeño chile, seeded, finely chopped (1 tablespoon)

tablespoons fresh lime juice

tablespoons chopped fresh cilantro

1/4

teaspoon salt

Directions

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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.

Nutrition Information

Nutrition Facts

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;