Plantain Tuna and Tropical Salsa
1 (16-ounce) jar pineapple salsa
5–6 sprigs fresh cilantro (rinsed)
1 fresh jalapeño pepper (rinsed)
1–2 papaya slices (in light syrup)
4 tuna steaks, fresh or thawed (about 1 1/2 lbs)
2 tablespoons chili powder
1 (4-ounce) bag plantain chips
2 eggs (or 1/2 cup egg substitute)
1/2 cup flour
1 teaspoon adobo seasoning with pepper
3 tablespoons extra-virgin olive oil
1. Place salsa in medium bowl. Chop cilantro finely. Cut jalapeño pepper in half (remove and discard seeds) and then chop one-half of pepper finely. Cut papaya into small chunks (1/2 cup). Stir all into salsa, gently, until blended; set aside.
CALORIES (per 1/4 recipe) 590kcal; FAT 25g; CHOL 180mg;
Green Pea Salad
1 (10-ounce) box frozen green peas
1 lemon (rinsed)
2 tablespoons extra-virgin olive oil
2 medium tomatoes (rinsed)
6–8 sprigs fresh cilantro (rinsed)
1/2 cup fresh pre-diced onions
1/4 teaspoon salt
1. Thaw peas by placing in colander under cool running water 2–3 minutes, stirring occasionally, or until thawed.
CALORIES (per 1/4 recipe) 140kcal; FAT 7g; CHOL 0mg;
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Utensils & Cookware
Short on time? Make the salad using 1 1/2 cups (well drained) fresh salsa, found in the Produce department, instead of tomatoes, cilantro, onions, and salt.
Recipe Version seaf0085