- 1 medium tomato, chopped
- 1 can (8 ounces) pineapple chunks in juice, drained and chopped
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño pepper*, seeded and minced
- 1 tablespoon minced red onion
- 1/2 teaspoon grated lime peel
- 2 teaspoons lime juice
- 4 tuna steaks (4 ounces each)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil
For salsa, combine tomato, pineapple, cilantro, jalapeño, onion, lime peel, and lime juice in medium bowl.
Sprinkle tuna with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add tuna; cook 2 to 3 minutes per side for medium-rare or to desired degree of doneness. Serve with salsa.
*Note. Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Yield: 4 servings. Serving size: 1 tuna steak and scant 1/2 cup salsa.
Nutrition Facts Per Serving:
Calories: 228, Carbohydrates: 11 g, Protein: 27 g, Fat: 8g, Saturated Fat: 2 g, Cholesterol: 43 mg, Sodium: 338 mg, Fiber: 1 g
Exchanges per serving: 1 Fat, 2 Vegetable, 3 Meat.
Copyright Diabetic Cooking.