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Nutrition Facts
Serving Size 133 g
(Approx. 4 Servings)
Amount Per Serving
Calories 220 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 620 mg 26%
Total Carbohydrate 2 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 28 g
Vitamin A 2% Iron 8%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pan Asian Crusted Tuna Steaks
Prep Time
5 minutes
Cook Time
6 minutes
Total Time
11 minutes
4  People


Recipe makes 4 Servings

2 Tbsp La Choy Lite Soy Sauce
2 Tbsp Hill Country Fare Vegetable Oil
1 Lb Yellowfin Tuna Steaks (about 2 large), cut 1-inch thick
2 Tbsp sesame seed
1/2 Tsp coriander, ground
1/2 Tsp Hill Country Fare Onion Powder
1/4 Tsp H-E-B Ground Cumin
1/8 Tsp H-E-B Cinnamon, ground
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Blend soy sauce with 1 tablespoon oil.
Turn tuna in soy mixture to coat all sides; set aside.
For rub combine sesame seed, coriander, onion powder, cumin and cinnamon; press evenly over both sides of tuna steaks.
Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium to medium-low heat.
Cook crusted tuna 2-3 minutes per side.
Use care not to overcook tuna; it is best eaten rare. (The center should still have a pink color.)
Fish will continue to cook a few minutes after removal from the pan.



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