Rate this recipe
5/5
(1 Votes)
Ingredients
- 1/4 cup balsamic vinegar
- 2 Tbsp water
- 1 1/2 tsp Dijon mustard
- 1 tsp salt
- 1/4 tsp black pepper
- 1 (1 1/4lb) tuna steak, cut into 4 equal pieces
- 1 (15.5oz) can black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 cup chopped red bell pepper
- 1 tomato, chopped
- 1/4 cup chopped fresh cilantro
- 1 Tbsp lime juice
- Few drops hot pepper sauce
Details
Servings 4
Preparation
Step 1
Combine vinegar, water, mustard, 1/2 tsp salt, and 1/8 tsp pepper in zip loc; add tuna. Seal bag and turn to coat. REfrigrate about an hour.
MEanwhile to make black bean and corn salad, mix together all remaining ingredients and remaining 1/2 tsp salt and remaining 1/8 tsp pepper.
Spray broiler rack with nonstick spray. Preheat broiler.
REmove fish from marinade; discard marinade. Place tuna on prepared broiler rack and broil 5 inches from heat until browned on outside but still pink on insede, about 3 minutes per side. SErve with black bean salad.
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