Coriander-Crusted Tuna with Black Bean Salsa

1 tbsp. coriander
1 tsp. cumin
3/4 tsp. salt
4 tuna steaks
1 tbsp. olive oil
3 plum tomatoes, diced
1/2 cup chopped yellow bell pepper
1/4 cup sliced green onions
3 tbsp. chopped fresh cilantro
2 tbsp. lime juice
1 15oz. can black beans, rinsed and drained

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

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.

Combine tomato and next 5 ingredients in a medium bowl. Stir in remaining salt,
and toss well. Serve salsa with fish.

4 servings