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HERB RUBBED TUNA
Serves 2
2 Giant Yellowfin tuna steaks, 6 ounces each
1 tablespoon fresh minced parsley
1 ½ teaspoons fresh minced thyme or 1/2 teaspoon dried thyme
1 tablespoon finely minced fresh garlic
1 tablespoon fresh lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground Giant black pepper
2 teaspoons Giant olive oil
• Pat tuna steaks dry.
• Place parsley, thyme, garlic, lemon zest, kosher salt, and freshly ground black pepper on the top of a cutting board; finely chop and mix together to form a rub.
• Drizzle the olive oil over the tuna steaks.
• Rub herb and garlic mixture into the fish, coating pieces evenly on each side.
• Let stand for 10 minutes to absorb the flavors.
• Preheat a grillpan or electric grill.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center.
• Cook steaks over on a high setting on indoor electric grill or grill pan.
• Try a dried herb blend to prepare your rub, many varieties are available including many low sodium options.
Per serving: 236 calories, 6 g ft, 1 g saturated fat, 77 mg cholesterol, 536 mg sodium, 3 g carbohydrate, 1 g dietary fiber, 40 g protein
CITRUS COUSCOUS
Serves 2
3/4 cup vegetable broth
¼ cup orange juice
1 teaspoon olive oil
1/8 teaspoon kosher salt
2/3 cup plain couscous
2 teaspoons orange zest
1 tablespoon dried parsley
Bring vegetable broth, orange juice, olive oil, and salt to a boil in a saucepan.
Stir in the couscous, cover the pot, remove from the heat, and let stand for 7 minutes or until the liquid is absorbed and couscous is tender.
Remove the lid of the pot, fluff the couscous with a fork and stir in the zest and the parsley.
Per serving: 259 calories, 3 g fat, trace saturated fat, 0 mg cholesterol, 178 mg sodium, 50 g carbohydrates, 4 g fiber, 8 g protein |
