Morrocan Tuna With Herb Salsa
 

Aletha


5 ounce(s) fish, tuna steaks
1/2 teaspoon oil, olive, extra virgin
1 small lemon, peeled, seeded, pith removed, and chopped
1 tablespoon onion(s), green, chopped
1 tablespoon cilantro, fresh, chopped
1 tablespoon parsley, fresh, chopped
3 tablespoon orange juice, unsweetened
1/8 teaspoon salt
1 teaspoon oil, olive, extra virgin
2 teaspoon sugar
Set the oven to broil. Lightly coat the tuna steak with the olive oil and broil for about 3-5 minutes on each side, until the flesh is cooked through and flakes easily with a fork.
2. Combine the remaining ingredients, pour the salsa over the tuna, and serve.
3. The extra salsa may be stored or 2-3 days, covered, in the refrigerator. It tastes great on broiled or baked chicken, too.
Calories: 347, Saturated Fat: 3g, Sodium: 339mg, Dietary Fiber: 5g, Total Fat: 14g, Carbs: 28g, Sugars: 11g, Cholesterol: 52mg, Protein: 33g
Exchanges: Starch: 2, Lean Meat: 4
Carb Choices: 1.5