Moroccan Tuna

Moroccan Tuna with Herb Salsa

1 5 ounce tuna steak
1/2 teaspoon extra virgin olive oil
1 small lemon, peeled, seeded, pith removed and chopped
1 tablespoon chopped green onion
1 tablespoon fresh cilantro, chopped
1 tablespoon chopped fresh parsley
3 tablespoons orange juice, unsweetened
1/8 teaspoon salt
1 tablespoon extra virgin olive oil
2 teaspoons 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 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.

Nutrition Information per serving: Calories 347, Calories From Fat 123, Total Fat 14 g, Saturated Fat 3 g, Moroccan 52 mg, Sodium 339 mg, Total Carbohydrate 28 g, Dietary Fiber 5 g, Sugars 11 g, Protein 33 g
Exchanges per serving: 2 Carbohydrate, 4 Lean Meat


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