Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 393.7
  • Total Fat: 4.8 g
  • Cholesterol: 60.0 mg
  • Sodium: 68.6 mg
  • Total Carbs: 61.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 30.8 g

View full nutritional breakdown of Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo calories by ingredient
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Number of Servings: 1


    Ahi Tuna (4-oz)
    medium-ground cornmeal (1.5-oz)
    mandarin oranges (1/4-cup)
    fresh strawberries (1/4-cup)
    raw onions (1/4-cup)
    red ripe tomatoes (1/4-cup)
    yellow bell pepper (1/4-cup)
    fresh cilantro (1/4-cup)
    1 jalapeno pepper, finely sliced
    minced garlic (3-tsp)
    no-stick spray


To make the polenta, bring two quarts of water to a boil and slowly add 1 pound of medium-ground cornmeal. Stirring constantly, add cornmeal slowly enough that the water doesn't stop boiling. Continue stirring in the same direction, adding more boiling water if necessary, for about a half-hour, until the polenta is about the consistency of mashed potatoes. The polenta is done when it peels easily off the sides.
Divide polenta into seperate 1.5-oz "buns" and set to the side in the refrigerator.
To make pico de gallo, sautee minced garlic, mandarin oranges, strawberries, onions, tomatoes, bell pepper, cilantro and jalapeno with small amount of no-stick spray.
Sear tuna steak on both sides, then bake at 300 degrees until done according to taste.
Toast 1.5-oz polenta bun on both sides in lightly oiled frying pan (use no-stick spray).
Place tuna steak on the polenta "bun" and spoon pico de gallo over it.
Garnish with fresh cilantro.

Number of Servings: 1

Recipe submitted by SparkPeople user RDAVIDLEE.

TAGS:  Fish | Lunch | Fish Lunch |

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