Seared Tuna with Roasted Red Pepper Sauce
Calories 537 (14% from fat)
Fat 8 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Chol. 131 mg.
Sodium 622 mg.
Carb. 42 gram
Fiber .3 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 70 gram
2 tsp. olive oil
1 lb. tuna steak (preferably sushi grade)
1 cup roasted red peppers (from water packed jar)
1/4 cup reduced sodium chicken broth
1 Tbsp. balsamic vinegar
1 Tbsp. minced fresh ginger
1 clove garlic, peeled
Dash of salt and ground black pepper
1/2 cup uncooked jasmine rice
1. Cook rice according to package directions, without salt and butter.
2. In a blender, combine the roasted red peppers, chicken broth, vinegar, ginger and garlic. Blend until the mixture is smooth.
3. Heat the oil in a large skillet over medium heat. Season both sides of tuna with dash of salt and pepper. Add the tuna to the skillet and cook for three minutes per side, until almost cooked through (the tuna will be pink in the center, so cook it longer if you want it well done).
4. Divide rice evenly on two plates, place tuna on top and cover with blended red pepper sauce.
Yield: 2 Servings