Moroccan Tuna With Herb Salsa Recipe
pstrongServes: 1/strong/p
h3Ingredients/h3
ul
li1 tuna steak, (5-oz)/li
p*Note: If you don't have access to fresh tuna steaks, substitute drained, cannedtuna and serve as a cold dish..
li1/2 tsp extra-virgin olive oil/li
li1 small lemon, peeled seeded pith - removed and chopped/li
li1 small lime, peeled seeded pith - removed and chopped/li
li1 tbsp chopped green onions/li
li1 tbsp chopped fresh cilantro
/lili1 tbsp chopped fresh parsley/li
li3 tbsp unsweetened orange juice/li
li1/8 tsp salt/li
li1 tsp extra-virgin olive oil/li
li2 tsp sugar/li
/pp*Note: It would be best to used canned tuna in water.
/p/ul
h3Preparation: /h3
ol
liSet the oven to broil. /li
liLightly coat the tuna steak with the olive oil andbroil for about 3 to 5 minutes on each side, until the flesh is cookedthrough and flakes easily with a fork./li
liCombine the remaining ingredients, pour the salsa over the tuna steak, andserve./li
liThe extra salsa may be stored for 2 to 3 days, covered, in the refrigerator. It tastes great on broiled or baked chicken, too!/li
/ol
h3Food exchanges per serving:/h3
pLean Meat Exchange -- 4 Carbohydrate Exchange -- 2 Calories --347 Calories from Fat -- 123 Total Fat -- 14g Saturated Fat -- 3gCholesterol -- 52mg Sodium -- 339mg Carbohydrate -- 28g Dietary Fiber -- 5gSugars -- 11g Protein -- 33g/p
pSource: Cookbook Quick Easy Diabetic Recipesfor One./p
pRecipe reviewed by Dietitian Kimberly A. Tessmer, RD LD/p
p class="small-note"In the event that you find that this Moroccan Tuna With Herb Salsa recipe is not appropriate for diabetics, please contact us and and we will review your suggestions./p
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