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Prep 35min
Total35min
Ingredients10
Servings4
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Ingredients
2 1/2
lb fresh asparagus spears, trimmed
2
medium tomatoes, chopped (1 1/2 cups)
1/2
cup crumbled reduced-fat feta cheese (2 oz)
1/4
cup chopped kalamata or ripe olives
1/3
cup chopped fresh basil or oregano leaves
3
tablespoons olive or vegetable oil
1/2
teaspoon garlic salt
1/4
teaspoon pepper
Olive oil
4
tuna steaks, 1 inch thick (about 1 3/4 lb)
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Steps
1
Heat gas or charcoal grill. In large skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place asparagus in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 6 to 8 minutes or until crisp-tender.
2
Meanwhile, in medium bowl, gently toss tomatoes, cheese, olives and 1 tablespoon of the basil. Cover; refrigerate until serving time. In small bowl, mix remaining basil, the oil, garlic salt and pepper. Brush mixture over tuna.
3
Carefully brush oil on grill rack. Place tuna on grill over medium-high heat. Cook uncovered 5 minutes. Turn carefully; brush with any remaining oil mixture. Cook 10 to 15 minutes longer until fish flakes easily with fork and is slightly pink in center.
4
Serve tuna with tomato mixture and asparagus.
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For a colorful presentation, use a mix of red and yellow tomatoes with the feta and olives.
Kalamata olives are Greek olives with a dark eggplant color and rich fruity flavor. They come packed in olive oil or vinegar.
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Nutrition Facts
Serving Size:1 Serving
Calories
430
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
120mg
41%
Sodium
490mg
21%
Potassium
1410mg
40%
Total Carbohydrate
12g
4%
Dietary Fiber
4g
17%
Sugars
7g
Protein
44g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Vegetable; 6 Lean Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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