Grilled Tuna Provencal

By carvalhohm

Ingredients

• 1 pound(s) uncooked tuna, about 1- to 1 1/2-in thick
• 3/4 tsp sea salt, divided
• 3/4 tsp black pepper, freshly ground, divided
• 2 1/2 cup(s) fresh tomato(es), diced
• 1 Tbsp rosemary, fresh, minced
• 2 cloves (medium) garlic clove(s), minced
• 2 Tbsp fresh parsley, fresh, minced
• 6 large olives, pitted and chopped
• 1 Tbsp olive oil
• 3 sprays cooking spray
• 1/4 cup(red wine
• 1/8 tsp sugar

Details

Servings 4
Adapted from weightwatchers.com

Preparation

Step 1

Wash tuna and pat dry. Rub 1/4 teaspoon each salt and pepper over tuna; set aside.

In a separate bowl, combine tomatoes, rosemary, garlic, parsley, olives, oil and remaining 1/2 teaspoon each salt and pepper; set aside.

Coat a heavy grill pan with cooking spray and set over medium-high heat. When pan is almost smoking, cook tuna for 2 to 3 minutes per side for rare (or a minute longer per side for more well done). As soon as tuna is cooked, remove it to a serving plate and tent it with aluminum foil to keep warm.

Add wine, tomato mixture and sugar to hot pan; cook, scraping bottom of pan frequently, until tomato mixture reduces to about 2 cups and alcohol has cooked off, about 2 to 3 minutes.

Remove foil from tuna, thinly slice it and serve with tomato mixture over top. Yields about 1/4 pound tuna and 1/2 cup sauce per serving.

WW Points Plus: 5