| | | | 6 |  | tablespoons white wine | | | | | 1 | | cup plus 2 tablespoons balsamic vinegar | | | | | 2 | | tablespoons sugar | | | | | 1 | | teaspoon freshly ground black pepper | | | | | 1 1/2 | | pounds ripe fresh tomatoes, cut into 1/2-inch dice | | | | | 2 | | teaspoons olive oil | | | | | 2 | | teaspoons salt | | | | | 3/4 | | pounds haricots verts or green beans, stem ends trimmed | | | | | 1 | | teaspoon fresh lemon juice | | | | | 6 | | six-ounce, 1-inch-thick fresh tuna steaks | | | | | 1/4 | | cup loosely packed basil leaves, very thinly sliced | | | | | 1. Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside. | | | | | 2. Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside | | | | | 3. Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter. | | | | | 4. Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately. | | | | | | Per serving: 279 calories, 4 g fat, 74 mg cholesterol, 20 g carbohydrate, 787 mg sodium, 41 g protein, 2 g dietary fiber.
WW Points: 6
Cal: 279 ; Fat: 4 ; Fiber: 2 |
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