Hey Charlie!

If you're in the mood for something light and relatively easy to pull off, here's a good one for the seafood lovers out there.  Added bonus, very low-fat.

Herbed Tuna Steaks with Lime

4 tuna steaks, 6 oz. each
1/2 tsp finely grated lime rind
1 tsp minced garlic, mashed to a paste
2 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander

1 tbsp lime juice
Fresh cilantro, for garnish

* We used skinless yellow fin tuna filets, just a step down from sashimi grade, but it was nice because it did not have an overwhelming fish flavor.
* For the minced garlic we used a roasted variety which added a little richness to the flavor.
* One medium-sized lime will yield both the rind and the lime juice you need for this.

Trim any skin from tuna steaks, rinse and pat dray on an absorbent paper towel.

In a small bowl, mix together the lime rind, garlic, olive oil, cumin and coriander to make a paste.

Spread the paste thinly on both sides of the tuna.

Heat a non-stick pan until hot and cook each side of the tuna for 2-3 minutes to seal. Lower the heat and then continue to cook tuna for another 2-3 minutes per side until cooked through. Depending on the thickness of the steak, this process can take up to 10 minutes.

Remove tuna from pan and pat dry lightly before transferring to a place. Sprinkle with the lime juice and garnish with chopped cilantro.

We served the tuna with Uncle Ben’s Long Grain & Wild Rice (5 minutes!) and some steamed green beans with fresh-squeezed lemon and a touch of rock salt (one of our favorite ways to serve green beans). Overall, it made for a very light zesty meal and only took about 35 minutes to put everything together.