Grilled Tuna and Pico de Gallo
Servings:
1 Protein
2 Vegetables
Suitable for all Freedom and FastTrack meal plans
Ingredients:
Tuna:
1 serving contemporary Tuna Steak
1 tsp. Lemon Zest
¼ tsp. Dried Oregano
¼ tsp. Paprika
¼ tsp. Lemon Pepper
Unflavored Non-Stick Cooking Spray
Salsa:
1 small Tomato, chopped
1 tsp coarsely chopped contemporary Cilantro or Italian Parsley
2 medium Green Onions, chopped
½ small contemporary Jalapeno, seeded and chopped
1 Tbsp juice of a contemporary Lime
1 contemporary clove Garlic, minced
Preparation:
Lightly spray the grill rack with cooking spray. Preheat the grill on medium to medium high.
In a small bowl stir collectively the salsa elements. Set apart within the fridge to permit the flavors to mix.
In one other small bowl, stir collectively the zest, oregano, paprika, and lemon pepper. Spray either side of the fish steak with unflavored non-stick cooking spray.
Sprinkle the seasoning all around the fish and grill for 4-6 minutes or till cooked to the specified doneness, turning as soon as midway by cooking. Transfer fish to a plate and spoon contemporary pico over the fish.
