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Provençale Grilled Tuna

Yield 4 servings (serving size: 1 tuna steak and 1/2 cup tomato mixture)
Serve with steamed red potatoes tossed with olive oil and Parmesan cheese. Herbes de Provence is a blend of dried herbs commonly used in southern France. It usually contains basil, fennel, lavender, marjoram, rosemary, and sage.

Ingredients

  • 1 1/2 cups chopped seeded tomato (about 1 1/2 pounds)
  • 3/4 cup chopped fresh parsley
  • 1/4 cup chopped pitted niçoise olives
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 4 (6-ounce) tuna steaks (about 3/4 inch thick)
  • 1 1/2 teaspoons dried herbes de Provence
  • 1/4 teaspoon salt
  • Cooking spray
  • Chive sprigs (optional)

Nutrition Information

  • calories 278
  • caloriesfromfat 31 %
  • fat 9.7 g
  • satfat 2.4 g
  • monofat 3.1 g
  • polyfat 3.1 g
  • protein 40.8 g
  • carbohydrate 5 g
  • fiber 1.6 g
  • cholesterol 65 mg
  • iron 3.2 mg
  • sodium 447 mg
  • calcium 31 mg

How to Make It

  1. Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.

  2. Prepare grill.

  3. Sprinkle fish with herbes de Provence and 1/4 teaspoon salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.