Ingredients

4 8-ounce

Bluefin Tuna Steaks

1/4 cup

Walnut Oil

Salt and Pepper, to taste

1 pint

Cherry Tomatoes, cut in halves

1/2 to 1 tsp.

Salt

Horseradish Pesto (recipe below)

Fresh Chives, for garnish

Directions

Rub tuna steaks with oil, salt and pepper. Refrigerate 1 to 4 hours. Place cherry tomatoes and salt in a bowl. Add pesto, toss to coat. Set aside. Heat grill. Grill should be very hot. grill tuna steaks 3 to 5 minutes per side. Serve immediately with Horseradish Pesto, tomatoes and your favorite potato recipe. Garnish with chives.

Note: Substitute yellowfin tuna, albacore tuna or swordfish for the bluefin tuna.

Nutritional information per serving: 387 calories, 23 grams fat, 40 grams protein, 4 grams carbohydrate, 1 gram fiber, 65 milligrams cholesterol, 607 milligrams sodium.

Horseradish Pesto

Ingredients

Directions

In food processor, combine basil, Parmesan, horseradish, garlic, salt and lemon juice until mixture is a coarse paste. With machine running, slowly add walnut oil, processing until smooth. Makes about 1/2 cup of pesto.

Nutritional  information per tablespoon serving: 42 calories, 4 grams fat, 1 gram protein, 2 grams carbohydrate, 0 fiber, 0 cholesterol, 283 milligrams sodium.