Cooking Done Light

The perfect Sunday night meal to serve hot off the grill!! These hearty tuna steaks are perfectly complimented by the light and refreshing tomato relish. Throw some corn-on-the-cob wrapped in foil right alongside the tuna as it grills, toss together a nice mixed green salad – and you’ll have a complete, satisfying and truly delicious meal to end a summer weekend!

4 (8 ounces each) tuna steaks

1 cup arugula, torn or chopped into large pieces

2 large tomatoes, diced (I like to use a combination of red, yellow and green tomatoes – but that is just for appearance!)

2 tablespoons capers, chopped (optional)

1/2 cup extra virgin olive oil

1/4 teaspoon salt

1/2 teaspoon black pepper

1 shallot (or small red onion), finely chopped

1 garlic clove, minced or pressed

1 teaspoon honey

1 tablespoon fresh chopped oregano (or 2 teaspoons dried oregano)

zest of 1 whole lemon

3 tablespoons lemon juice

Combine the shallot, garlic, oregano, lemon juice, lemon zest, salt, black pepper and honey in a bowl; slowly add the oil while whisking constantly.

Place the tuna steaks in a baking dish and drizzle 1/2 cup of the vinaigrette over the steaks; turn them around to coat both sides. Heat a grill or grill pan over high heat, and place the tuna steaks (in a single layer) on the grill. Cook about 4 minutes per side for medium rare, longer if you like your steaks more well done. Remove from grill and transfer to a platter to keep warm.

Mix the tomatoes, arugula, capers and remaining vinaigrette together in a small bowl and mix well to combine. Serve alongside the tuna steaks.

Makes 4 servings. (1 tuna steak and 1/4 of the tomato relish)Per serving: 247 calories, 6 g total fat, 0.5 g saturated fat, 0 g trans fat, less than 2 g carbohydrates, 3.5 g fiber, 0 g added sugar, 40 g protein, 232 mg sodium, 76 mg cholesterol.