Sicilian Tuna with Capers

This fish dinner is full of flavor, yet light on calories and fat. Fresh tomatoes and the robust flavors of olives and capers make a delicious side dish for the lean broiled fish.

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  • Makes: 4 servings
  • Serving Size: 1 tuna steak and 2 tablespoons tomato mixture
  • Prep: 20 mins
  • Marinate: 30 mins
  • Broil: 8 mins
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Sicilian Tuna with Capers
fresh or frozen tuna steaks, cut 1 inch thick (about 1 pound total)
tablespoons red wine vinegar
tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
teaspoons olive oil
teaspoon salt
teaspoon cayenne pepper
cup chopped tomato
tablespoon capers, drained
tablespoon chopped pitted ripe olives
clove garlic, minced
  1. Preheat broiler. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For marinade, in a shallow dish combine vinegar, dillweed, oil, salt, and half of the cayenne pepper. Add fish to marinade in dish, turning to coat. Cover and marinate in the refrigerator for 15 minutes.
  2. Meanwhile in a small bowl stir together tomato, drained capers, olives, garlic, and the remaining cayenne pepper.
  3. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes. Turn fish and brush with all of the reserved marinade. Broil for 4 to 8 minutes more or until fish begins to flake when tested with a fork. Serve tuna topped with tomato mixture.
From the Test Kitchen

Shred any remaining tuna with two forks on a cutting board. Toss with a little light mayonnaise, chopped onion, chopped celery, and pickle relish for a quick and easy tuna salad. Eat with whole grain crackers.

Nutrition Facts (Sicilian Tuna with Capers)
    Per serving:
  • 151 kcal cal.,
  • 4 g fat
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 51 mg chol.,
  • 271 mg sodium,
  • 1 g carb.,
  • 1 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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