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High protein, low carb and full of incredible flavor, these Garlic Lime Tuna Steaks will become a weeknight favorite. Prep the vegetables while the tuna is marinating, and you’ll have a delicious, healthy dinner in 30 minutes.

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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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