1. Preheat large sauté pan on medium-high 2–3 minutes. Place seasoning in shallow bowl. Coat tuna with cooking spray; dredge tuna steaks, one at a time, in seasoning (coat evenly on both sides). Wash hands.
2. Place butter in pan; swirl to coat. Add tuna, using tongs, and cook 2 minutes on each side (for medium), up to 3–4 minutes on each side (for well-done), or until desired doneness. Serve with Fresh Salsa.

CALORIES (per 1/4 recipe) 234kcal; FAT 7g; CHOL 92mg; SODIUM 1063mg; CARB 0g; FIBER 0g; PROTEIN 40g; VIT A 6%; VIT C 3%; CALC 3%; IRON 7%

1. Slice tomatoes in half; chop cilantro finely. Place both in medium bowl. Cut lime in half; squeeze juice of one lime half into bowl (1 tablespoon). (Reserve other lime half for garnish.)
2. Stir in remaining ingredients. (For a smoother texture, place in food processor or blender; pulse 20–30 seconds or until smooth.) Chill until ready to serve with tuna.

CALORIES (per 1/4 recipe) 30kcal; FAT <1g; CHOL 0mg; SODIUM 142mg; CARB 7g; FIBER 1g; PROTEIN 1g; VIT A 11%; VIT C 38%; CALC 2%; IRON 4%

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Stir in remaining ingredients; cook 3 minutes, stirring occasionally.
2. Reduce to medium; simmer 7–10 minutes, stirring occasionally, or until corn is tender. Serve.

CALORIES (per 1/4 recipe) 105kcal; FAT 3g; CHOL 8mg; SODIUM 410mg; CARB 19g; FIBER 2g; PROTEIN 3g; VIT A 12%; VIT C 35%; CALC 1%; IRON 2%