Yield: 1 Servings
|1 \N||Tuna steak; (5-oz)|
|½ teaspoon||Extra-virgin olive oil|
|1 small||Lemon; peeled seeded pith removed and chopped|
|1 small||Lime; peeled seeded pith removed and chopped|
|1 tablespoon||Chopped green onions|
|1 tablespoon||Chopped fresh cilantro|
|1 tablespoon||Chopped fresh parsley|
|3 tablespoons||Unsweetened orange juice|
|1 teaspoon||Extra-virgin olive oil|
Set the oven to broil. Lightly coat the tuna steak with the olive oil and broil for about 3 to 5 minutes on each side, until the flesh is cooked through and flakes easily with a fork.
Combine the remaining ingredients, pour the salsa over the tuna steak, and serve.
The extra salsa may be stored for 2 to 3 days, covered, in the refrigerator. It tastes great on broiled or baked chicken, too! Exchanges: Lean Meat Exchange -- 4 Carbohydrate Exchange -- 2 Calories -- 347 Calories from Fat -- 123 Total Fat -- 14g Saturated Fat -- 3g Cholesterol -- 52mg Sodium -- 339mg Carbohydrate -- 28g Dietary Fiber -- 5g Sugars -- 11g Protein -- 33g
Recipe for Friday, 4/24/98
If you don't have access to fresh tuna steaks, substitute drained, canned tuna and serve as a cold dish.
All recipes this week are from the cookbook Quick & Easy Diabetic Recipes for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/26/98 Recipe by:
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998