Spiced Grilled Tuna on Spinach Salad

A blend of aromatic spices rubbed on tuna steaks before pan-grilling adds great flavor.

PREP: 25 minutes GRILL: 8 to 10 minutes

MAKES: 4 main-dish servings

TUNA WITH SPICE RUB

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon freshly grated lime peel

teaspoon salt

½ teaspoon coarsely ground black pepper

4 tuna steaks, 1 inch thick
(about 6 ounces each)

SPINACH SALAD

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon sugar

¼ teaspoon ground cumin

¼ teaspoon salt

teaspoon coarsely ground black pepper

1 bag (6 ounces) baby spinach

½ English (seedless) cucumber (about 8
ounces), unpeeled, cut lengthwise in half,
then thinly sliced crosswise

1 bunch radishes, each cut in half,
then thinly sliced

4 radishes with tops for garnish

1. Prepare spice rub: In small bowl, with spoon, combine oil, cumin, coriander, paprika, lime peel, salt, and pepper until well blended. Rub spice mixture on both sides of tuna steaks.

2. Heat ridged grill pan over medium heat until hot but not smoking. Add tuna to pan and cook 8 to 10 minutes, until fish turns opaque throughout, turning over once. (If you prefer seared tuna, grill about 2 minutes per side.) Transfer to cutting board.

3. Meanwhile, prepare salad: In large bowl, with wire whisk or fork, mix oil, lime juice, sugar, cumin, salt, and pepper. Add cucumber, spinach, and sliced radishes; toss to coat.

4. Cut tuna steaks into ½-inch-thick slices. Arrange salad on dinner plates or large platter; top with steak. Garnish with radishes.

EACH SERVING: About 300 calories, 42g protein, 5g carbohydrate, 12g total fat (2g saturated), 76mg cholesterol, 700 mg sodium