On the Grill
Grilled Tuna with Tonnato Sauce
1 (6-ounce) can chunk light tuna packed in water, drained
¼ cup reduced-fat mayonnaise
1 tablespoon capers, rinsed and drained
2 anchovy fillets, rinsed and drained
2 tablespoons chopped fresh parsley
3 drops hot pepper sauce
2 (½-pound) tuna steaks, 1 inch thick
½ teaspoon black pepper
1 small head green leaf lettuce, thinly sliced (about 4 cups lightly packed)
4 small tomatoes, each cut into 4 slices
1 Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2 To make sauce, coarsely flake canned tuna into blender or food processor. Add mayonnaise, capers, anchovies, parsley, and pepper sauce; blend until smooth and creamy.
3 Sprinkle tuna steaks with pepper. Place on grill rack and grill until well marked but still pink in center, about 4 minutes per side for medium-rare. Transfer tuna to cutting board; let stand 5 minutes. Thinly slice tuna.
4 Divide lettuce and tomatoes evenly among 4 plates; top evenly with tuna and drizzle with sauce.
PER SERVING (½ tuna steak, 4 tomato slices, 1 cup lettuce, and about ¼ cup sauce): 185 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 45 mg Chol, 526 mg Sod, 8 g Carb, 4 g Sugar, 2 g Fib, 25 g Prot, 56 mg Calc.