Tuna steaks learn to speak with Mediterranean accent

These tuna steaks are topped with a mixture of diced tomatoes, green onion, capers and olives tossed with olive oil, lemon juice and garlic for a light and bright, but highly flavorful dish.

When the weather is nice, feel free to fire up the grill to cook the tuna steaks.

Mediterranean Tuna Steaks

½ teaspoon salt, divided use

½ teaspoon ground coriander

1/8 teaspoon ground black pepper

4 (6-ounce) Yellowfin tuna steaks (about ¾ inch thick)

Cooking spray

1 ½ cups chopped seeded tomato

¼ cup chopped green onions

3 tablespoons chopped fresh parsley

1 tablespoon capers, drained

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

½ teaspoon bottled minced garlic

12 chopped pitted kalamata olives

Heat a large skillet over medium-high heat.

In a small bowl, combine ¼ teaspoon of the salt, the coriander and pepper. Sprinkle fish with mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness is reached.

While fish cooks, combine remaining ¼ teaspoon salt, tomato and remaining ingredients. Serve tomato mixture over fish.

Makes 4 servings.

Nutrition information: Each serving contains approximately 270 calories, 8 g fat, 40 g protein, 6 g carbohydrate, 77 mg cholesterol, 610 mg sodium and 1 g fiber.

Dietary exchange: 3 very lean meat, ½ carbohydrate and 1 ½ fat Recipe adapted from Cooking Light