Grilled Tuna With Corn, Tomato and Zucchini - 27 g carbs
Grilled Tuna With Corn, Tomato and Zucchini
1 1/4 pounds tuna steaks, 1 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup apricot jam
1 tablespoon Dijon mustard
1 ear of corn, cut into 8 equal pieces
2 tomatoes, cored and each cut into 8 equal wedges
2 medium zucchini, each quartered lengthwise and cut crosswise into 1/4
inch-thick slices
2 cloves garlic, minced
2 serrano chiles, seeded and finely chopped
4 teaspoons olive oil
Preheat grill to medium-hot or preheat broiler. Season tuna with 1/4 teaspoon
of the salt and 1/8 teaspoon of the pepper. In small cup, stir together jam and
mustard. Spread one side of tuna steaks with half the jam mixture.
In center of each of four 12-inch squares of foil, place corn, tomatoes and
zucchini, dividing equally. Sprinkle evenly with garlic, remaining 1/4 teaspoon
salt and 1/8 teaspoon pepper, chiles and oil. Fold edges of foil over to form
tightly sealed packets.
Grill or broil tuna and foil packets 4 inches from heat for 4 minutes. Turn
tuna over. Spread with remaining jam mixture. Cook until the tuna is opaque in
center and begins to flake when touched with fork, 4 to 6 minutes. Carefully
open vegetable packets and serve with tuna.
Makes 4 servings.
Calories 302, Fat 7 g, Carbs 27 g, Sodium 458 mg, Fiber 3 g.