Slow cooking gives the garlic a sweet, mellow flavor.
4 servings
⅓ cup thinly sliced garlic
2–3 teaspoons olive oil
1 cup frozen peas
1 tablespoon minced fresh or 1 teaspoon dried rosemary leaves
Salt and pepper, to taste
4 tuna steaks (4 ounces each)
2 cups (8 ounces) orecchiette (little ears) pasta, cooked, warm
¼–⅓ cup freshly grated Parmesan cheese
1. Cook garlic in oil in small skillet over medium heat 2 minutes; reduce heat to medium-low and cook, uncovered, until garlic is golden, about 10 minutes. Stir in peas and rosemary and cook until hot, 1 to 2 minutes; season to taste with salt and pepper.
2. While garlic is cooking, broil tuna 6 inches from heat source until fish is tender and flakes with a fork, 4 to 5 minutes on each side; season to taste with salt and pepper. Toss garlic mixture with orecchiette and Parmesan cheese; top with tuna.
Per Serving:
Calories: 430
% of calories from fat: 13
Fat (gm): 6
Saturated fat (gm): 1.7
Cholesterol (mg): 53.4
Sodium (mg): 173
Protein (gm): 37.9
Carbohydrate (gm): 54.1
Exchanges:
Milk: 0.0
Vegetable: 2.0
Fruit: 0.0
Bread: 3.0
Meat: 3.0
Fat: 0.0