Broiled Tuna with Corn Relish

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Category : Fish And Sea Food

Recipe : Broiled Tuna with Corn Relish

Bitter greens and piquant relish make a perfect foil for rich tuna.

Makes 4 servings

1/4 cup balsamic vinegar
1 1/2 teaspoons Dijon-style mustard
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Four 5-ounce tuna steaks
2 cups cooked corn kernels
1 medium red bell pepper, roasted* and chopped
2 cups torn chicory leaves (curly endive)

To prepare marinade, in gallon-size sealable plastic bag, combine vinegar, 2
tablespoons water, the mustard, pepper flakes, salt and black pepper; reserve 2
tablespoons in medium bowl. Add tuna. Seal bag, squeezing out air; turn to coat
tuna. Refrigerate 1 hour, turning bag occasionally.
Preheat broiler; spray baking sheet and broiler with nonstick cooking spray.
Arrange corn in thin layer on prepared baking sheet; broil, stirring often, until
corn begins to brown, 4-5 minutes.
Add the roasted corn and roasted pepper to the reserved 2 tablespoons marinade;
set aside.
Drain tuna and discard marinade. Place tuna on prepared broiler rack; broil,
turning once, until browned outside but still juicy inside, 6-7 minutes each side.
Divide chicory evenly among 4 plates; top each with 1/2 cup of the corn relish
and a tuna steak.

SERVING (4 OUNCES TUNA WITH 1/2 CUP EACH CHICORY AND RELISH)
PROVIDES: 1 1/2 Vegetables, 2 Proteins, 1 Bread; 7 grams Fat, 5 grams Fiber.

PER SERVING: 285 Calories, 7 g Total Fat, 2 g Saturated Fat, 43 mg Cholesterol, 236
mg Sodium, 27 g Total Carbohydrate, 5 g Dietary Fiber, 31 g Protein, 95 mg Calcium

*To roast bell pepper, char pepper in broiler, or on long-tined fork over gas burner,
until blackened on all sides. Transfer to large sealable plastic bag and seal; set aside
15 minutes to steam. When cool enough to handle, peel and seed