1-1\/2 cups chopped seeded tomato (about 1-1\/2 pounds)
\n3\/4 cup chopped fresh parsley
\n1\/4 cup chopped pitted niccoise olives
\n1 T. white wine vinegar
\n1\/4 tsp. dried tarragon
\n1\/4 tsp. salt
\n2 garlic cloves, minced
\n4 (6-ounce) tuna steaks (about 3\/4 inch thick)
\n1-1\/2 tsp. dried herbes de Provence
\n1\/4 tsp. salt
\nCooking spray
\nChive sprigs (optional)<\/p>\n
Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes. Prepare grill. Sprinkle fish with herbes de Provence and 1\/4 tsp. salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 278
\nFat: 9.7g
\nFiber: 1.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1-1\/2 cups chopped seeded tomato (about 1-1\/2 pounds) 3\/4 cup chopped fresh parsley 1\/4 cup chopped pitted niccoise olives 1 T. white wine vinegar 1\/4 tsp. dried tarragon 1\/4 tsp. salt 2 garlic cloves, minced 4 (6-ounce) tuna steaks (about 3\/4 inch thick) 1-1\/2 tsp. dried herbes de Provence 1\/4 tsp. salt Cooking spray Chive sprigs (optional) Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes. Prepare grill. Sprinkle fish with herbes de Provence and 1\/4…<\/p>\n