| Servings: 4
2 tablespoons grated lemon rind
2 teaspoons kosher salt
2 teaspoons ground coriander
1 1/2 teaspoons freshly ground pepper, plus more to taste
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons olive oil, divided
4 (1-inch thick) tuna steaks (about 1 1/2 pounds)
2 cups spring salad mix (mesclun)
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1.In a small bowl, combine lemon rind, salt, coriander, 1 1/2 teaspoons pepper, ginger and cinnamon. Stir in 2 tablespoons oil; mix well. Rub mixture onto tuna steaks.
2.Heat remaining tablespoon of oil in a large skillet over high heat until it shimmers. Add steaks and cook 4 minutes, turning once halfway through cooking time, until seared. If you prefer your fish more well done, increase cooking time 1 to 2 minutes per side.
3.While fish is cooking, toss greens with olive oil and vinegar. Add salt and pepper to taste. To serve, cut fish into ¼-inch slices and lay over greens.
Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 42 grams
Fat: 18 grams
Taken from atkins recipes.