| 1 | medium tomato, chopped (3/4 cup) |
| 1/4 | cup crumbled feta cheese (1 ounce) |
| 2 | tablespoons chopped kalamata or ripe olives |
| 3 | tablespoons chopped fresh basil or oregano leaves |
| 1/4 | cup olive or vegetable oil |
| 1/2 | teaspoon garlic salt |
| 1/4 | teaspoon pepper |
| 4 | tuna steaks, 1 inch thick (about 2 pounds) |
Serve with...
Pesto-Stuffed Tomatoes
Total Time:
30 min
| 1. | In medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving. |
| 2. | Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. |
| 3. | In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna. |
| 4. | Grill tuna uncovered 4 inches from medium-high heat 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10 to 15 minutes longer or until tuna flakes easily with a fork. Serve topped with tomato mixture. |
|
| For a colorful presentation, use a mix of red and yellow tomatoes with the feta and olives.
|
|
| Serve with a mixed-greens salad and warm pita bread.
|
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| Kalamata olives are Greek olives with a dark eggplant color and rich fruity flavor. They come packed in olive oil or vinegar. |
Nutrition Information:
470 ( 245); 27g ( 6g, ncg); 95mg; 350mg; 2g ( 0g, ncg); 55g 8%; 4%; 6%; 14% 0 ; 0 ; 8 ; 1/2 0