4 small tuna steaks (about 4 to 6 ounces each, with bone) (Halibut or Salmon works too)
2 Tbsp extra-virgin olive oil, divided
1 Tbsp lemon juice
1 Tbsp lime juice
Vegetable oil cooking spray
1 teaspoon salt
¼ cup finely diced yellow onion (½ onion)
2 cloves garlic, minced
2 cups cherry tomatoes, cut in halves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon capers, optional
½ cup sliced olives, optional
fresh ground pepper to taste
Directions
Rinse the fish and pat it dry with paper towels. Place it in a glass pie plate and drizzle with olive oil and lemon juice and lime juice. Marinate in the refrigerator for at least 15 minutes and up to 4 hours.
Preheat grill. Place the tuna on a double-thick sheet of aluminum foil that has been sprayed with the cooking spray; place it on the grill. Grill the fish, turning it once, until it flakes and is not quite opaque in the center. (4-8 minutes per side depending on the thickness of the fish)
Preheat oven to 400ºF. Combine the remaining 1 TBSP of olive oil, the chopped onion and the garlic in a glass, oven-save pie plate. Bake for 7 to 8 minutes, stirring halfway through. Mix the salt into the tomatoes; stir the tomatoes into the onion mixture and continue to roast for 4 to 5 minutes, until the tomatoes are warmed and the onion is starting to brown. Remove from the oven, stir in parsley, capers, and olives.
Spoon the mixture evenly over the grilled tuna steaks. Add black pepper.
Nutrition Information:
SERVES 4 Serving size: 1 steak, ¼ cup sauce Calories: 230; Total fat: 8g; Saturated fat: 1g; Cholesterol: 64mg; Sodium: 355mg; Total carbohydrate: 7g; Dietary fiber: 1g; Protein: 34g
