Grilled tuna touches the Mediterranean with tomato, olives and basil.
medium tomato, chopped (3/4 cup)
cup crumbled feta cheese (1 ounce)
tablespoons chopped kalamata or ripe olives
tablespoons chopped fresh basil or oregano leaves
cup olive or vegetable oil
teaspoon garlic salt
tuna steaks, 1 inch thick (about 2 pounds)
In medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving.
Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna.
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.
Kalamata olives are Greek olives with a dark eggplant color and rich fruity flavor. They come packed in olive oil or vinegar.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 8 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.