Moroccan Tuna with Herb Salsa

Moroccan Tuna with Herb Salsa 1 5 ounce tuna steak 1/2 teaspoon extra virgin olive oil 1 small lemon, peeled, seeded, pith removed and chopped 1 tablespoon chopped green onion 1 tablespoon fresh cilantro, chopped 1 tablespoon chopped fresh parsley 3 tablespoons orange juice, unsweetened 1/8 teaspoon salt 1 tablespoon extra virgin olive oil 2 teaspoons sugar Set the oven to broil. Lightly coat the tuna steak with the olive oil and broil for about 3 to 5 minutes on each side, until the flesh is cooked through and flakes easily with a fork. Combine the remaining ingredients, pour the salsa over the tuna and serve. The extra salsa may be stored for 2 to 3 days, covered, in the refrigerator. It tastes great on broiled or baked chicken too. Nutrition Information per serving: Calories 347, Calories From Fat 123, Total Fat 14 g, Saturated Fat 3 g, Moroccan 52 mg, Sodium 339 mg, Total Carbohydrate 28 g, Dietary Fiber 5 g, Sugars 11 g, Protein 33 g Exchanges per serving: 2 Carbohydrate, 4 Lean Meat