Garlic Lime Tuna Steaks

Ingredients

• 1 Tbsp lime zest
• 2 garlic cloves, minced
• 1 Tbsp chopped fresh cilantro plus cilantro, for garnish
• 1 Tbsp olive oil plus 2 tsp olive oil
• 2 Tbsp fresh lime juice
• Black pepper to taste
• 1/8 tsp salt
• 4 tuna steaks (4 oz each)
• 1 cup sliced red cabbage
• 1 cup sliced green cabbage
• 2 carrots, peeled and shaved
• 6 collard greens leaves
• 1/2 cup chopped fresh pineapple
• 1/4 tsp paprika
• Sesame seeds, for garnish

Preparation

• In a small bowl, combine the lime zest, 1 garlic clove, cilantro, 1 teaspoon of the olive oil, 1 tablespoon of the lime juice and pepper to taste. Set the dressing aside.
• In a medium bowl, add the remaining 1 garlic clove, 1 teaspoon of olive oil, remaining tablespoon lime juice, salt and pepper to taste. Whisk with a fork to emulsify. Add the tuna to the bowl, turn to coat and marinate, chilled, for 10 minutes, turning occasionally.
• In a large bowl, place the cabbage and carrots. Remove center stems from collard greens and discard. Roll leaves into a large “cigar” and slice across into about 1/4-inch-wide ribbons. Add the collard leaves to the bowl. Add pineapple and paprika to bowl. Add lime cilantro dressing and toss to combine.
• In a medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the tuna for 3 minutes on each side, or until fish is just pink (or to desired doneness).
• Slice the tuna and serve over the slaw. Garnish with cilantro and sesame seeds.

Nutrition Facts

4 oz tuna
1 cup slaw

Calories: 143
Fat: 3g
Saturated Fat: 1g
Cholesterol: 24mg
Sodium: 40mg
Carbohydrates: 9g
Fiber: 3g
Protein: 20g

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Date Last Reviewed: July 22, 2019

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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