Coriander-Crusted Tuna with Black Bean Salsa

So this was good. D said it was "f-ing easy" to make.
We served with the avocado and the flour tortillas.

Coriander-Crusted Tuna with Black Bean Salsa

This Southwestern tuna has a spicy crust made with coriander, cumin, and black pepper. Serve with warm flour tortillas, and garnish with sliced avocado. .

1 tablespoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper
4 (6-ounce) tuna steaks (about 1 inch thick)
1 tablespoon olive oil
1 cup diced plum tomato (about 3 tomatoes) --- used grape tomatoes
1/2 cup chopped yellow bell pepper-- used green pepper
1/4 cup sliced green onions -- didn't use, because I forgot to buy them.
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 (15-ounce) can no-salt-added black beans, rinsed and drained
Cilantro sprigs (optional)

1. Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.

2. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat.

3. Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well. Serve salsa with fish. Garnish with cilantro sprigs, if desired.

Yield: 4 servings (serving size: 1 tuna steak and about 3/4 cup salsa)

CALORIES 356 (31% from fat); FAT 12.3g (sat 2.6g,mono 5.2g,poly 2.9g); IRON 3.1mg; CHOLESTEROL 65mg; CALCIUM 64mg; CARBOHYDRATE 15.4g; SODIUM 501mg; PROTEIN 43.9g; FIBER 4.9g