TUSCAN TUNA WITH TOMATO SALAD

4 (5 to 6-oz each) fresh or frozen tuna steaks, about 1-inch thick

3 tsp white wine vinegar

1 tsp olive oil

1/2 tsp dried Italian seasoning, crushed

1/4 tsp salt

1/4 tsp pepper

2 med tomatoes, seeded and chopped

1/2 cup thinly sliced fennel bulb

1/4 tsp fresh snipped basil

1 med shallot, halved, thinly sliced

1 garlic clove, minced

1/4 tsp pepper

1 tbsp toasted pine nuts, chopped*

1 tbsp finely shredded Parmesan cheese

If using frozen fish, thaw before preparing.

Rinse fish, pat dry with paper towels; set aside.

In a small bowl, stir together 1 teaspoon of the vinegar, the olive oil, Italian seasoning, salt and 1/4 tsp of the pepper. Brush on both sides of the fish steaks. Set aside.

To make the tomato salad, in a medium bowl, stir together tomatoes, fennel, basil, shallot, garlic, the remaining vinegar and 1/4 teaspoon pepper; set aside.

If using a charcoal grill, place fish on the greased rack directly over medium coals. Grill, uncovered, 6 to 8 minutes or until fish begins to flake when tested with a fork, turning once halfway through the grilling time. If using a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over the heat. Cover and gill as directed above.

Serve the tuna with the tomato salad. Sprinkle the pine nuts and cheese over the fish.

*To toast the pine nuts, place in a dry skillet over medium heat, shaking the skillet to prevent burning.

Per serving of 1 tuna steak and 1/2 cup of the tomato salad: 255 calories, 10g fat (2g sat), 232 mg sodium, 5g carbs, 35g protein

Exchanges: 0.5 vegetable, 5 lean meat, 0.5 fat

Source: eatingwell