A Fresh Take on Tuna

Tuna in a Sicilian Tomato SauceServes: 4 | Serving Size: 1 filet, 1 cup of sauceIngredients:4 tuna fillets, about 3 ounces eachOlive oil, dividedFoil1/2 cup chopped onion4 cloves garlic, minced1 cup chopped celery2 cups chopped plum tomatoes (seeded and cored) 2 tablespoons chopped and pitted green olives1 tablespoon raisins1 cup chicken broth, no added saltBlack pepper, to taste2 tablespoons fresh basil, chopped1 tablespoon pine nuts or almonds, toastedDirections: Preheat a grill. Place the filets of the tuna on foil with olive oil. Grill fish on both sides until done, about 15-20 minutes, depending on the heat of the grill and the thickness of the fish. Set cooked fish aside.Heat a large nonstick skillet over medium heat. Sauté 1 tablespoon of olive oil with the onion and garlic until golden. Add the celery and sauté for a few more minutes, then add the tomatoes, olives, raisins, and broth. Bring to a boil, then lower to a simmer and season with black pepper.Cook until all of the vegetables are tender, about 12 minutes.Add fresh basil and toasted nuts, then spoon the hot sauce over the fish and serve.Nutrition Information:Serves 4. Each serving contains 405 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 99 mg cholesterol, 201 mg sodium, 11 g carbohydrate, 2 g dietary fiber, 6 g sugar, and 65 g protein.Each serving has 20% DV vitamin A, 26% DV vitamin C, 5% DV calcium, and 16% DV iron.