A light and sophisticated dinner, but not overly complicated to make. Omit the corn and add more green beans for low carb option.

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Name: Pan-Seared Tuna with Summer Vegetables
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup fresh cilantro leaves; 1/4 cup olive oil; 2 ounces haricots verts or thin green beans; 1 1/2 tablespoons unsalted butter; 1 medium zucchini cut into 1/3-inch dice; 1 medium yellow squash cut into 1/3-inch dice; 2 cups fresh corn kernels (from 3 medium ears); 1 tablespoon scallion finely chopped; Salt and freshly ground pepper; 4 (6-ounce) tuna steaks about 1 inch thick; 2 teaspoons fresh lime juice

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INGREDIENTS

1/2 cup fresh cilantro leaves
1/4 cup olive oil
2 ounces haricots verts or thin green beans
1 1/2 tablespoons unsalted butter
1 medium zucchini ; cut into 1/3-inch dice
1 medium yellow squash ; cut into 1/3-inch dice
2 cups fresh corn kernels (from 3 medium ears)
1 tablespoon scallion ; finely chopped
Salt and freshly ground pepper
4 (6-ounce) tuna steaks ; about 1 inch thick
2 teaspoons fresh lime juice

Servings

INSTRUCTIONS

Bring a medium pot of salted water to a boil. Place 6 tablespoons of the fresh cilantro leaves in a small sieve. Immerse the sieve in the boiling water until the fresh cilantro is wilted, 10 to 15 seconds. Refresh with cold water and squeeze dry; leave the water boiling on the stove. Combine the blanched cilantro and 3 tablespoons of the olive oil in a mini-food processor or mortar and process or pound until pur?ed. Shred the remaining 2 tablespoons fresh cilantro.

Add the haricots verts to the boiling water and cook until crisp-tender, about 3 minutes. Drain, refresh with cold water and cut into 1/2-inch pieces.

Melt the butter in a large nonreactive skillet. Add the zucchini and yellow squash and saut? over moderately high heat until slightly softened, 2 to 3 minutes. Add the corn, scallion, 1 teaspoon salt and 1/4 teaspoon pepper and saut? until the corn is crisp-tender, about 3 minutes. Add the haricots verts and cook, stirring once or twice, until the beans are heated through, about 1 minute longer; keep warm.

In a large heavy skillet, heat the remaining 1 tablespoon oil until very hot but not smoking. Season the tuna steaks generously on both sides with salt and pepper. Add them to the skillet and cook over high heat, turning once, until nicely seared on both sides but still rare within, 2 to 3 minutes per side. Transfer the tuna to individual plates.

Stir the lime juice and shredded fresh cilantro into the warm vegetables and spoon them around the tuna steaks. Drizzle the cilantro oil over the fish and serve.

Per Serving (excluding unknown items): 487 Calories; 27g Fat (48.7% calories from fat); 43g Protein; 20g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 75mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

NOTES

To preserve the bright green color of the fresh cilantro, blanch it first. Dice the skin and the firm, fleshy portions of the zucchini and yellow squash, discarding the seedy centers.

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Pan-Seared Tuna with Summer Vegetables

1/2 cup fresh cilantro leaves
1/4 cup olive oil
2 ounces haricots verts or thin green beans
1 1/2 tablespoons unsalted butter
1 medium zucchini cut into 1/3-inch dice
1 medium yellow squash cut into 1/3-inch dice
2 cups fresh corn kernels (from 3 medium ears)
1 tablespoon scallion finely chopped
 Salt and freshly ground pepper
4 (6-ounce) tuna steaks about 1 inch thick
2 teaspoons fresh lime juice

Add the haricots verts to the boiling water and cook until crisp-tender, about 3 minutes. Drain, refresh with cold water and cut into 1/2-inch pieces.

Stir the lime juice and shredded fresh cilantro into the warm vegetables and spoon them around the tuna steaks. Drizzle the cilantro oil over the fish and serve.

Per Serving (excluding unknown items): 487 Calories; 27g Fat (48.7% calories from fat); 43g Protein; 20g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 75mg Sodium.  Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

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Nutrition

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Serving Size: 1 Serving (152g)
Recipe Makes: 4 Servings

Calories: 276
Calories from Fat: 265 (96%)

Amt Per Serving		% DV

	Total Fat 29.5g	39 %
	Saturated Fat 16.9g	85 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 1.4g
Cholesterol 68.7mg		21 %
Sodium 49.4mg		2 %
Potassium 280.5mg		7 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 2.4g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 276

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