4 (6-oz.) tuna steaks (about 1 inch thick)
2 tsp. dried oregano, divided
1/2 tsp. kosher salt
4 garlic cloves, peeled and quartered
Cooking spray
1/2 C. fresh lemon juice (about 4 lemons)
1 T. extra-virgin olive oil
1/8 tsp. freshly ground black pepper

Sprinkle fish with 1 tsp. oregano and salt. Marinate in refrigerator 2 hours, turning occasionally. Prepare grill or broiler. Cut 2 slits into each steak. Insert 2 garlic quarters into each slit. Place fish on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side until fish is medium-rare or until desired degree of doneness. Combine 1 tsp. oregano and juice in a medium bowl. Dip grilled fish into juice mixture; place on plate. Add oil to remaining juice mixture; stir well with a whisk. Spoon juice mixture over fish; sprinkle with pepper.

Yield: 4 servings
Serving size: 1 tuna steak and 2 1/2 T. sauce

Calories: 283
Fat: 11.7g