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Low Fat Tuna Steak

Bring something new to the table! White wine and dried basil bring a distinctly Sicilian taste to these luscious yet low-fat tuna steaks.

START TO FINISH: 45 minutes MAKES: 4 servings

1pound fresh or frozen tuna steaks, 1 inch thick
1small onion, chopped
2cloves garlic, minced (1 teaspoon minced)
1tablespoon extra-virgin olive oil
2pounds roma tomatoes, seeded and chopped
1/2cup dry white wine
1/4to 1/2 teaspoon crushed red pepper
1/4cup pitted ripe olives
2tablespoons capers, rinsed and drained
2tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed
1tablespoon chopped fresh mint or 1 teaspoon dried mint, crushed
1/4teaspoon kosher salt
1/8teaspoon freshly ground black pepper
1tablespoon lemon juice

Thaw tuna, if frozen. Cut tuna into 4 portions, if necessary. Rinse tuna; pat dry with paper towels. Set aside.
In a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender. Add tomatoes, wine, and crushed red pepper. Bring to boil; reduce heat. Simmer, uncovered, for 7 minutes. Add olives, capers, and dried basil and mint, if using; cook for 3 minutes more.
Sprinkle tuna with kosher salt and black pepper. Add tuna to skillet on top of tomato mixture. Cover and cook over medium heat for 5 minutes. Uncover and cook for 10 to 15 minutes more or until tuna flakes easily when tested with a fork and is slightly pink in the center.
Transfer tuna pieces to 4 serving plates. Spoon tomato mixture over tuna. Sprinkle with fresh basil and mint, if using. Drizzle with lemon juice.

For this recipe you will need:

2 pounds of salmon filets,
¾ cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.

Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.

Use a non-stick spray such as Pam and spray your 9×13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.

Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.

You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.

A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.

For this sauce you will need:

2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
¾ teaspoon of dill weed,
salt and pepper to taste.

Blend together all ingredients with a wire whisk and refrigerate until ready to serve.

LOW FAT AND EGGLESS CHOCOLATE CAKE
3 c. Flour
2 c. Sugar
1 tsp. Salt
2 tsp. Baking soda
3/4 c. Oil
1/3 c. Cocoa
1 tsp. Vanilla
2 tsp. Vinegar
2 c. Water
Mix all ingredients together well. Dump into a lightly greased 9 x 13 pan. Bake in 350 degree oven for 35 minutes. The recipe calls for dumping ingredients into a 9 x 13 pan and mixing well with a fork. I like it better mixing well in a bowl then dumping into the pan.

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http://www.weightwatchers.com/food/index.aspx
http://www.cookinglight.com/cooking/