These tuna fillets with a citrusy twist to them are made easily in just 20 minutes in a skillet.
pound tuna, halibut or other firm fish fillets, about 3/4 inch thick
teaspoon olive or vegetable oil
medium green onions, sliced (2 tablespoons)
cup basil pesto
tablespoons lemon juice
If fish fillets are large, cut into 4 serving pieces.
Heat oil in 10-inch nonstick skillet over medium heat. Cook onions in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
Stir in pesto and lemon juice. Top with fish. Heat to boiling; reduce heat to low. Cover and cook 5 to 10 minutes or until tuna is slightly pink in center.
Nestle this tuna on a bed of linguine, drizzle with the pan juices and add a dollop of extra pesto. Serve with green beans and red, green, yellow or orange bell pepper strips.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.