[Adam F]

Italian Grilled TUNA - Stolen from the ''My Menus Home Page"

Prep: 5 min, Cook: 10 min.

1/4 cup lemon juice
2 Tbs. virgin olive oil
1 tsp. mint, or 2 tsp. fresh, chopped
1 clove garlic, minced
1/2 tsp. salt, or to taste
2 tsp. black peppercorns, crushed
4 6 ounce tuna steaks

Prepare grill or broiler. Combine first 5 ingredients in a bowl. Mix thoroughly and set aside. Press peppercorns into both sides of tuna steaks. Arrange tuna on a broiler rack and grill or broil 3-4 minutes per side or until tuna is browned on the outside and slightly pink on the inside. Remove from heat. Serve tuna steaks with mint sauce.

Per serving: calories 312, fat 15.1g, 45% calories from fat, cholesterol 65mg, protein 39.9g, carbohydrates 2.3g, fiber 0.3g, sodium 334mg.
--------------------------------------------------------------------------------

Lemon TUNA with Ratatouille - Stolen from the ''My Menus Home Page"

Prep: 15 min, Cook: 25 min.

3 Tbs. olive oil
1 lb. eggplant, peeled and cubed
1 red bell pepper, seeded and cubed
1 large zucchini, peeled and cubed
1/4 cup chicken or vegetable stock
2 Tbs. unsalted butter
1 onion, cut into small cubes
1 cup canned peeled tomatoes, cubed
3 cloves garlic, minced
1/4 tsp. thyme, or 1 tsp. fresh, chopped
1/4 cup grated Parmesan cheese
4 6 ounce tuna steaks
1/4 cup lemon juice

Heat 2 Tbs. oil in a heavy nonstick skillet over medium high heat. Saut� eggplant 2 minutes. Add bell pepper, zucchini and stock and saut� 3-4 minutes or until vegetables are tender and liquid is almost evaporated. Set vegetables aside. Melt butter in a heavy flameproof casserole over medium low heat. Saut� onions about 8 minutes, stirring frequently, or until onions are softened. Stir in tomatoes, garlic, thyme, and saut�ed vegetables. Season with salt and pepper to taste. Cover casserole and reduce heat to low. Cook about 10 minutes or until vegetables are tender. Remove from heat. Sprinkle with Parmesan and set aside. Turn on broiler. While ratatouille is cooking, brush tuna steaks with remaining oil and season with pepper to taste. Arrange on a broiler pan and broil 4 minutes per side until tuna is brown on the outside and slightly pink on the inside. Transfer to a platter and drizzle with lemon juice. Place ratatouille under broiler and broil 2-3 minutes or until golden brown. Serve tuna steaks with ratatouille.

Per serving: calories 483, fat 26.4g, 49% calories from fat, cholesterol 85mg, protein 45.8g, carbohydrates 16.6g, fiber 6.3g, sodium 361mg.
--------------------------------------------------------------------------------

Poached TUNA with Lemon - Stolen from the ''My Menus Home Page"

Prep: 10 min, Cook: 10 min.

4 6 ounce tuna steaks
1 Tbs. plus 1 tsp. olive oil
3 cloves garlic, minced
1/2 tsp. thyme
1/3 cup dry white wine or clam juice
1 lemon, thinly sliced
aluminum foil

Preheat oven to 375�F. Rub tuna with oil and garlic. Sprinkle with thyme, and salt and pepper to taste. Place tuna in a baking pan. Add wine and top fish with lemon slices. Cover pan tightly with aluminum foil. Bake 10-15 minutes or until tuna is brown outside and slightly pink inside.

Per serving: calories 306, fat 12.9g, 41% calories from fat, cholesterol 65mg, protein 40.0g, carbohydrates 2.3g, fiber 0.4g, sodium 68mg.
--------------------------------------------------------------------------------

Tuscan TUNA Salad - Stolen from the ''My Menus Home Page"

Prep: 20 min.

1/2 head Romaine lettuce
13 ounces marinated artichoke hearts, cut in half, marinade reserve
d 3 Tbs. balsamic vinegar
2 tsp. packaged pesto sauce
2 lbs. canned Great Northern beans, drained and rinsed
1/4 lb. sun dried tomatoes, prepared according to package directions
1/3 cup black olives
13 ounces canned water-packed albacore tuna, flaked

Line a platter with lettuce leaves. Combine reserved artichoke marinade, vinegar and pesto in a bowl. Add artichokes, beans, tomatoes and olives. Toss gently and spoon over lettuce. Top with tuna and drizzle with any remaining dressing from bowl. Serve at room temperature.

Per serving: calories 595, fat 12.6g, 18% calories from fat, cholesterol 17mg, protein 52.6g, carbohydrates 75.4g, fiber 25.9g, sodium 980mg.
--------------------------------------------------------------------------------

TUNAand Bean Sprout Frittata - Stolen from the ''My Menus Home Page"

Prep: 10 min, Cook: 15 min.

1 cup mung bean sprouts
5 shallots, sliced
7 ounces can tuna, drained
6 eggs, beaten
1 ounce margarine
1 tomato, diced
1/4 lb. cheddar cheese, grated

Turn on broiler. Combine 1/3 cup plus 3 Tbs. bean sprouts, shallots, tuna and eggs in a bowl. Season with salt and pepper to taste. Melt margarine in a heavy ovenproof skillet over medium heat. Pour in egg mixture and reduce heat to low. Cover pan and cook 7-10 minutes or until the egg begins to set. Combine remaining bean sprouts with tomato and cheese and sprinkle over top of frittata. Broil 2-3 minutes or until cooked through. This recipe serves 6.

Per serving: calories 253, fat 14.5g, 52% calories from fat, cholesterol 238mg, protein 22.4g, carbohydrates 8.4g, fiber 1.3g, sodium 353mg.
--------------------------------------------------------------------------------

TUNA Dill Muffins - Stolen from the ''My Menus Home Page"

Prep: 5 min, Cook: 5 min.

10 ounces canned tuna, drained and flaked
1/3 cup sour cream
1/3 cup celery, chopped
2 Tbs. plus 2 tsp. green onions, minced
1 Tbs. plus 1 tsp. fresh dill, chopped
2 tsp. lemon juice
2 tsp. Dijon mustard
4 English muffins, split, toasted and buttered
1/3 cup tartar sauce

Prepare broiler. Combine all ingredients, except muffins and tartar sauce, in a bowl. Top each muffin half with tuna mixture. Broil 6 inches from heat about 5 minutes or until warm. Serve with tartar sauce.

Per serving: calories 382, fat 16.4g, 40% calories from fat, cholesterol 31mg, protein 26.9g, carbohydrates 29.6g, fiber 2.0g, sodium 819mg.
--------------------------------------------------------------------------------

TUNA Pie - Stolen from the ''My Menus Home Page"

Prep: 10 min, Cook: 15 min.

1 Tbs. plus 1 tsp. unsalted butter
1/3 cup slivered almonds
9 ounces canned tuna, drained
11 ounces canned green beans, drained
1/4 lb. canned sliced mushrooms, drained
14 ounces condensed cream of mushroom soup, undiluted
3-1/2 Tbs. sherry
7 ounces refrigerated biscuit dough
1 egg, well beaten

Preheat oven to 400�F. Melt butter in a heavy nonreactive skillet over low heat. Saut� almonds until golden. Stir in next 5 ingredients. Pour mixture into a shallow casserole dish. Stack 3 dough squares one atop the other. Roll out to about 4�9 inch on a lightly floured surface. Cut dough into 2 inch rounds using a cookie cutter. Repeat with remaining dough. Place rounds on a cookie sheet and brush tops with beaten egg. Bake casserole and dough rounds 15-20 minutes or until rounds are puffed and golden. Place biscuit rounds over the top of the tuna casserole. Serve at once.

Per serving: calories 435, fat 19.0g, 41% calories from fat, cholesterol 25mg, protein 26.8g, carbohydrates 35.3g, fiber 3.3g, sodium 1674mg.
--------------------------------------------------------------------------------

TUNAand Pasta Bake - Stolen from the ''My Menus Home Page"

Prep: 15 min, Cook: 15 min.

9 ounces rotelle or other spiral pasta
2 Tbs. unsalted butter
1/2 bunch scallions, chopped
1/2 green bell pepper, seeded and chopped
7 ounces canned tuna, drained
6 ounces canned corn, drained
1 Tbs. Italian herb seasoning
1/4 cup all purpose flour
2 cups skim milk
1/4 lb. shredded cheddar cheese
1/8 tsp. dry mustard
1/2 cup breadcrumbs

Prepare broiler. Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Melt half the butter in a heavy nonstick skillet over medium high heat. Saut� scallion and pepper 3-4 minutes until softened. Stir in tuna, corn and herbs and set aside. Melt remaining butter in a saucepan over medium heat. Stir in flour and cook 1 minute. Remove from heat and gradually whisk in milk. Return to heat and cook, stirring constantly, until thickened. Stir in all but 2 Tbs. of the cheese. Add mustard and salt and pepper to taste. Transfer to tuna mixture and add pasta. Toss gently. Spoon into an ovenproof dish and sprinkle with breadcrumbs and remaining cheese. Broil 3-4 minutes, or until browned.

Per serving: calories 631, fat 17.8g, 26% calories from fat, cholesterol 57mg, protein 38.0g, carbohydrates 79.2g, fiber 4.5g, sodium 652mg.