Fish

Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo is for Lunch.

Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo takes 45 minutes to prepare.

Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo takes 15 minutes to cook.

Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo makes 1 servings.

The ingredients for Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo are:

Ahi Tuna (4-oz)
medium-ground cornmeal (1.5-oz)
mandarin oranges (1/4-cup)
fresh strawberries (1/4-cup)
raw onions (1/4-cup)
red ripe tomatoes (1/4-cup)
yellow bell pepper (1/4-cup)
fresh cilantro (1/4-cup)
1 jalapeno pepper, finely sliced
minced garlic (3-tsp)
no-stick spray

Here is how you make Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo:

To make the polenta, bring two quarts of water to a boil and slowly add 1 pound of medium-ground cornmeal. Stirring constantly, add cornmeal slowly enough that the water doesn't stop boiling. Continue stirring in the same direction, adding more boiling water if necessary, for about a half-hour, until the polenta is about the consistency of mashed potatoes. The polenta is done when it peels easily off the sides.-Divide polenta into seperate 1.5-oz "buns" and set to the side in the refrigerator.-To make pico de gallo, sautee minced garlic, mandarin oranges, strawberries, onions, tomatoes, bell pepper, cilantro and jalapeno with small amount of no-stick spray.-Sear tuna steak on both sides, then bake at 300 degrees until done according to taste.-Toast 1.5-oz polenta bun on both sides in lightly oiled frying pan (use no-stick spray).-Place tuna steak on the polenta "bun" and spoon pico de gallo over it.- Garnish with fresh cilantro.Number of Servings: 1Recipe submitted by SparkPeople user RDAVIDLEE.

The nutritional information for Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 393.7

• Total Fat: 4.8 g
• Cholesterol: 60.0 mg
• Sodium: 68.6 mg
• Total Carbs: 61.9 g
• Dietary Fiber: 6.6 g
• Protein: 30.8 g