Tuna With Avocado Green Goddess Aioli

• Aioli:
• 1/4 cup fat-free sour cream
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh flat-leaf parsley
• 6 tablespoons chopped ripe peeled avocado
• 2 tablespoons fat-free mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, chopped
• Tuna:
• 3/4 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/8 teaspoon freshly ground black pepper
• 4 (6-ounce) tuna steaks (about 1 inch thick)
• Cooking spray

1. To prepare aioli, combine first 9 ingredients in a blender; process until smooth.
2. To prepare tuna, combine coriander and next 5 ingredients (through pepper) in a small bowl; sprinkle spice mixture evenly over tuna.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Serve with aioli.
4. Wine Note: Tuna, like salmon, is a fish capable of handling lighter red wines, especially when it's grilled. A to Z Wineworks Willamette Valley Pinot Noir 2004 ($16) from Oregon is a great value. Along with red raspberry and strawberry fruit, this supple wine offers peppery spice that marries well with the chili, cumin, and coriander coating the tuna steak. -Jeffery Lindenmuth

sour cream, fresh cilantro, fresh basil, parsley, chopped ripe, mayonnaise, lemon juice, salt, garlic, ground coriander, salt, ground cumin, garlic, chili powder, freshly ground black pepper, tuna, cooking spray

Taken from www.myrecipes.com/recipe/tuna-with-avocado-green-goddess-aioli (may not work)