Smoked-Paprika Tuna Steaks with Spinach

Preparation

1. Step 1

   In a small bowl, whisk together the orange juice, wine, and 1 teaspoon oil.

   Step 2

   Put the fish in a glass casserole dish large enough to hold the steaks in a single layer. Pour in the orange juice mixture. Turn to coat. Cover and refrigerate for 30 minutes.

   Step 3

   Meanwhile, preheat the oven to 450°F. Lightly spray a medium baking sheet with cooking spray.

   Step 4

   In a small bowl, stir together the brown sugar, paprika, and oregano.

   Step 5

   Transfer the fish to the baking sheet, discarding any remaining marinade. Sprinkle the brown sugar mixture over the top side of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.

   Step 6

   Bake with the seasoned side up for 7 to 10 minutes, or until the desired doneness.

   Step 7

   Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the spinach and garlic for 2 minutes, or until the spinach is wilted, stirring frequently. Spoon about 1/2 cup spinach onto each plate, spreading to make beds for the fish. Serve the fish on the spinach.

2. Nutrition Information

   Step 8

   (Per serving)

   Step 9

   Calories: 187

   Step 10

   Total fat: 4.0g

   Step 11

   Saturated: 1.0g

   Step 12

   Trans: 0.0g

   Step 13

   Polyunsaturated: 1.0g

   Step 14

   Monounsaturated: 2.0g

   Step 15

   Cholesterol: 53mg

   Step 16

   Sodium: 112mg

   Step 17

   Carbohydrates: 9g

   Step 18

   Fiber: 3g

   Step 19

   Sugars: 5g

   Step 20

   Protein: 28g

   Step 21

   Calcium: 141mg

   Step 22

   Potassium: 1,020mg

3. Dietary Exchanges

   Step 23

   1/2 other carbohydrate

   Step 24

   3 lean meat