Tuna Steak with Green Olive Salsa & Roasted Peppers

This steak can be a grilled tuna steak or a broiled tuna steak

For the Tuna:

1 pound of fresh tuna, about 1/2 inch thick

1 T. fresh lemon juice

Splash of olive oil

1 T. minced fresh savory or 1 tsp. dried

1 tsp sesame seeds

2 roasted red bell peppers (*See Note below)
(thinly sliced)

For the Salsa:

1/2 C. pitted green olives

5 Scallions, chopped

1 clove of garlic, peeled

1 T. balsamic vinegar

2 tsp. olive oil

2 T. tomato-based salsa

To make the salsa, combine the olives, scallions, vinegar, garlic, olive oil, and tomato salsa in a food processor or blender. Whiz until coarsely pureed; the salsa should be slightly chunky. Set aside.

Preheat the broiler or prepare the grill. Rub the tuna with the lemon juice and olive oil, then sprinkle on the savory and sesame seeds, pressing them into the flesh. Broil or grill the fish until cooked just through, about 3-4 minutes on each side. Serve warm, drizzled with the salsa and sprinkled with the sliced peppers.

Makes 4 servings. 195 calories per serving, 5 grams fat, 25 percent of calories from fat.

*NOTE: To roast peppers, halve, core and seed them. Broil skin side up until the skins are black and charred. Transfer the charred peppers to a bowl & cover with a cloth napkin until they cool, at least 20 min. Then, scrape off and discard the charred skin.

Taken from “The Good Herb” by Judith Hurley.

1 can of black beans (15 oz)
(rinsed and drained)

1 1/2 cups cold cooked long grain rice

1 1/2 cups chopped fresh tomatoes (about 4)

4 green onions (chopped)

1 celery rib, chopped

1/2 cup chopped fresh spinach

2 T. minced fresh cilantro

1/2 C. fat-free Italian salad dressing

1 C. crumbled feta cheese (4 oz)

In a large bowl, combine the beans, rice, tomatoes, onions, celery, spinach and cilantro. Drizzle with dressing and toss to coat. Cover and refrigerate for one hour. Sprinkle with cheese just before serving. Yield: 6 servings