Recipe - Moroccan Tuna With Herb Salsa

1 Tuna steak; (5oz)
One half teaspoon Extravirgin 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 tablespoon Unsweetened orange juice
1/8 teaspoon Salt
1 teaspoon Extravirgin olive oil
2 teaspoon Sugar

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 singleserving 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 1800ADAORDER (18002326733).

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0d & SNT on 4/26/98

Recipe by: http://www.diabetes.org/recipes

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998