Seared Tuna with Peach Relish
Yogurt Slaw with Parsley
Ingredients
- 3 (6-oz) tuna steaks (or use salmon)
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 peach, chopped
- 2 tsp lemon juice
- 6 radishes, thinly sliced
- ¼ cup thinly sliced red onion
- ¼ cup chopped salted, roasted shelled pistachios
- 2 Tbsp chopped fresh parsley
Instructions
- Sprinkle fish with salt and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or to desired doneness.
- Toss together peach and lemon juice in a bowl; gently stir in radishes, onion, pistachios, and parsley. Serve relish over tuna.
Side Dish Ingredients
- ½ (12-oz) pkg angel hair coleslaw (about 3 cups)
- 3 Tbsp fresh parsley leaves, chopped
- 1 carrot, grated
- ½ (7-oz) carton 2% reduced-fat plain Greek yogurt (such as Fage)
- 1½ Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- ½ tsp sugar
- ⅛ tsp salt
Side Dish Instructions
- Place first 3 ingredients in a large bowl.
- Combine yogurt and remaining ingredients; toss with slaw. Season with pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
323
|
115
|
438
|
| Fat (g) | 11 | 8 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 45 | 4 | 49 |
| Carb (g) | 10 | 8 | 18 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 302 | 134 | 436 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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