Tuna with Edamame Salad

Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Wheat-Free / Gluten-Free
Heart-Healthy
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
0
Ready in

Ingredients

  • 3/4 cup frozen shelled edamame, thawed
  • 3/4 cup canned black-eyed peas, rinsed and drained
  • 1/2 medium red bell pepper, diced (1?2 cup)
  • 1/4 cup diced red onion
  • 2 tbsp. chopped fresh cilantro
  • 3 tbsp. fresh lime juice, divided
  • 2 tbsp. olive oil, divided
  • 1 lb. sushi-grade tuna steak, cut into 4 equal pieces
  • 1/2 tsp. salt-free chipotle seasoning

Directions

Prep Time
Ready in
  1. For the edamame salad, in a medium bowl combine edamame, black-eyed peas, bell pepper, onion, cilantro, 2 tablespoons of the lime juice, and 1 tablespoon of the oil; mix well. Cover and refrigerate until ready to serve.
  2. Sprinkle tuna with chipotle seasoning, and season with salt to taste. Drizzle with remaining 1 tablespoon lime juice. In a large nonstick skillet heat remaining 1 tablespoon oil over medium-high heat. Add tuna; cook 2 minutes per side or to desired doneness. Remove from skillet and let stand 2 minutes. Cut into slices 1?4-inch thick.
  3. Place edamame salad on 4 plates. Top evenly with tuna slices, and serve.

Nutritional Information

Serving Size
Per Serving
Calories 210, Calories Fat 45, Total Fat 5g, Saturated Fat 0g, Cholesterol 51mg, Sodium 43mg, Carbohydrate 11g, Protein 29g
Calories210
Calories Fat45
Calories (fat) extra21
Total Fat5g
Total Fat (extra)8
Saturated Fat0g
Saturated Fat (extra)4
Cholesterol51mg
Cholesterol (extra)17
Sodium43mg
Sodium (extra)2
Potassium712mg
Carbohydrate11g
Carbohydrate (extra)4
Fiber3g
Fiber (extra)15
Sugars2g
Protein29g
Omega30g
Vitamin A648IU
Vitamin A (extra)13
Vitamin C31mg
Vitamin C (extra)52
Iron2mg
Iron (extra)15