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Prep 25min
Total25min
Ingredients7
Servings2
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Ingredients
1/4
cup reduced-fat Italian dressing
1/2
teaspoon dried basil leaves
1 1/2
cups sliced fresh mushrooms (4 oz)
1
small zucchini, cut into 1/2-inch-thick slices
1
small red bell pepper, cut into thin bite-size strips
2
tuna steaks (4 to 6 oz each)
1/4
teaspoon seasoned salt
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Steps
1
In medium bowl, mix Italian dressing and 1/4 teaspoon of the basil. Add mushrooms, zucchini and bell pepper; toss to coat. Let stand at room temperature 15 minutes to marinate.
2
Meanwhile, heat closed contact grill 5 minutes. Sprinkle tuna steaks with seasoned salt and remaining 1/4 teaspoon basil.
3
When grill is heated, place vegetables on bottom grill surface; reserve dressing in bowl. Close grill; cook 3 to 5 minutes or until vegetables are crisp-tender. Remove from grill; return vegetables to bowl with dressing.
4
Add tuna to bottom grill surface. Close grill; cook 3 to 5 minutes or until fish flakes easily with fork. Serve vegetables and dressing with tuna.
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Vary the ingredients in this recipe depending on what you have in your refrigerator. Use salmon or halibut instead of the tuna, yellow summer squash instead of the zucchini or any color bell pepper.
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