Ingredients:
2 fresh yellowfin or ahi tuna fillets, 3-4oz each
4c chopped romaine lettuce
1 3/4c grape tomatoes
1/3c whole pitted black or kalamata olives
1/4c chopped roasted red pepper
Dressing:
2Tbsp olive oil
2Tbsp lemon juice
1Tbsp grainy Dijon mustard
1/4 tsp dried thyme
1 clove garlic, crushed

How
1. Sear the tuna in a non-stick skillet on a medium-high heat (1 minute per side), seasoning each side with a pinch of salt and pepper as the other side cooks. Remove the tuna from the skillet and set aside.
2. In a large bowl, toss together the lettuce, tomatoes, olives and roasted red pepper.
3. In a small bowl, stir together the olive oil, lemon juice, mustard, thyme and garlic until well blended.
4. Cut the tuna into 1/2-inch-thick slices. (Yes it should be raw inside.) Divide the salad onto two plates and top with the tuna and dressing.

Eat With: A microwaved potato and 1 tbsp low-fat sour cream.

Makes 2 servings

Per Serving
647 Calories
46g Protein
66g Carbohydrates
20g fat
4 g saturated fat
7g fibre
1383mg sodium