Grilled Tuna with Provencal Anchovy Sauce - 0g Carbs, 0g Fiber
From: The South Beach Diet
This simple recipe is made with herbes de Provence, a dried
herb blend that is used regularly in southern France and most
often includes basil, fennel seed, lavender, marjoram, summer
savory, rosemary, and thyme. If you can't find it in the spice
section of your supermarket, mix up your own with a dried
assortment from your pantry and keep it in a jar with the
other spices. You don't need all of the herbs to make a great
blend.
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 in
Servings: 4
1 spray cooking spray to coat a grill or grill pan
1 1/2 lb fish, tuna steaks about 1 1/4 inches thick
1 Tbsp oil, olive, extra virgin
1 clove garlic small, minced
1/2 tsp herbes de Provence
2 fillets anchovies
1 Tbsp red wine vinegar
1 Tbsp parsley, fresh chopped
1. Lightly coat a grill or grill pan with cooking spray and
heat to medium-high. Grill tuna 2 to 3 minutes per side for medium-rare. Transfer to a cutting board.
2. In a small saucepan, heat oil over medium-low heat. Add
garlic and cook, stirring with a wooden spoon, until softened
but not browned, about 1 minute. Add herbes de Provence and
anchovies, mashing anchovies with the back of the wooden spoon
until they break up, about 30 seconds. Remove the pan from the
heat and stir in vinegar and parsley. Transfer anchovy sauce
to a small bowl.
3. Thinly slice tuna, divide among 4 plates, and drizzle with
anchovy sauce. Serve warm.
Servings: 4
Nutrition per Serving:
220 Calories, 5g Total Fat, 1g Saturated Fat, 105mg Sodium,
0g Carbs, 0g Dietary Fiber, 40g Protein
