Pesto Tuna with Three Herbs recipe

Healthy Recipe for main dish low in fat and reduced calories. Excellent source of Vitamins A and D, good source of vitamin C.

Preparation Time: 25 Minutes
Start to Finish Time: 25 Minutes
4 tuna steaks, swordfish or other firm-fleshed fish (4 oz each)
3 teaspoons olive oil or vegetable oil
1/2 teaspoon salt
1 cup fresh cilantro leaves, slightly compressed
1/2 cup Italian parsley (flat leaf) fresh, slightly compressed
1/4 cup fresh basil leaves, slightly compressed
4 scallions (green onions) medium, sliced ​​(1/4 cup)
1 clove garlic, halved
2 tablespoons lemon juice
1/4 cup chicken broth with 33% less sodium (low sodium)
1 tablespoon grated Parmesan cheese

Place in roasting oven control. Spread both sides of tuna steaks with 1 teaspoon oil. Place on rack in broiler. Broil with top 4 inches from heat, 8 to 10 minutes, turning once and dusting with a quarter teaspoon of salt, until fish flakes easily formed by introducing a fork and is slightly pink in center.
Meanwhile, in food processor with metal blade, place the cilantro, parsley, onions, garlic, lemon juice, remaining 2 teaspoons oil and a quarter teaspoon of salt. Cover and process 10 seconds or until finely chopped. With processor running, slowly pour the broth and continue processing until mixture almost homogeneous. Add the cheese. 3 tablespoons pesto served with each tuna steak.
Be careful not to over cook the tuna, but only until it forms flakes. Tuna usually keep a light pink, even when cooked.
Yield: 4 servings
1 Serving: 210 Calories (90 Calories from Fat), Fat 10g (Saturated 2g) Cholesterol 45mg, Sodium 410mg, Potassium 430mg, Carbohydrates 3g, Protein 28g
% Daily Value: Vitamin A 25% Vitamin C 15% Calcium 6% Iron 10% Vitamin D 60%, 8% Folic Acid
Equivalent to: 4 lean meat