Potato Horseradish Crusted Tuna
Calories 250 (21% from fat)
Fat 5.8 gram
Saturated Fat 0.6 gram
Trans Fat 0 gram
Cholesterol 76 mg.
Sodium 413 mg.
Carb. 5 gram
Fiber 0.3 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 40 gram
1 cup precooked and shredded potatoes, thawed
(We used Ore Ida Hash Browns Country Style Shredded Potatoes.)
2 shallots, finely chopped
1 Tbsp. creamy horseradish sauce
1 tsp. Dijon mustard
1/2 tsp. garlic salt
1/4 tsp black pepper, ground
4 tsp. fat free mayonnaise
(We used fat free Miracle Whip.)
4 tuna steaks, 6 ounces each
1 Tbsp. canola oil
1 lemon, cut into quarters
1. In a mixing bowl, combine the first six ingredients, potatoes, shallots, horseradish, mustard, garlic salt and pepper.
2. Spread 1 teaspoon of mayonnaise over each of the tuna steaks. Then divide the potato mixture into four servings and press it into the top of the tuna.
This is what the tuna looks like covered in the potatoes, before you cook it.
3. Heat a large non-stick frying pan over medium-high heat. Once it's hot, add the canola oil and spread it evenly around in the pan. Then put the tuna steaks in with the POTATO SIDE DOWN. Cook until it turns crispy and browns, about 3 to 5 minutes.
4. Gently turn the tuna over, reduce heat to medium and continue cooking on the other side for another 3 to 5 minutes. The tuna is done when it flakes easily with a fork. Serve each tuna with a lemon wedge.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.