TUNA STEAKS WITH LEMONY TOMATOES AND ONION

TUNA STEAKS WITH LEMONY TOMATOES AND ONION

Serves 4.

• 2 tbsp. olive oil, divided

• 4 tuna steaks (6 to 8 oz. each)

• Coarse salt and ground pepper

• 1 pint cherry or grape tomatoes, quartered

• 1 small red onion, thinly sliced

• 2 tbsp. fresh lemon juice, plus lemon wedges, for serving, optional

Directions

In a large skillet, heat 1 tablespoon oil over medium-high heat. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, about 3 to 5 minutes. Turn over, and continue to cook until medium rare, about 1 to 2 minutes more. Transfer tuna to a plate, and set aside.

In a medium bowl, toss together tomatoes, onion, lemon juice and remaining tablespoon oil; season salad with salt and pepper.

Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.

Nutrition information per serving:

Calories 370 Fat 17 g Carbohydrates 6 g Saturated fat 4 g Protein 47 g Dietary fiber 1 g

ROASTED CHICKEN THIGHS WITH ZUCCHINI AND COUSCOUS

Serves 4.

• 8 chicken thighs

• Coarse salt and ground pepper

• 2 zucchini (about 1 lb. total), halved lengthwise and sliced crosswise

• 1 c. couscous

• 1/2 c. fresh parsley, chopped

• 2 tbsp. red-wine vinegar

Directions

Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.

Remove sheet from oven and turn chicken, skin side up. Scatter zucchini around chicken and season with salt and pepper; toss with pan juices. Return sheet to oven and continue to roast until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, about 7 to 10 minutes more.

Meanwhile, bring 11/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat and stir in couscous. Cover and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork (this stops the grains from packing down). Stir in parsley, vinegar, roasted zucchini and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.

Nutrition information per serving:

Calories 489 Fat 20 g Carbohydrates 38 g

Saturated fat 6 g Protein 1 g Dietary fiber 4 g

GRILLED PIZZAS WITH ASPARAGUS AND SUN-DRIED TOMATOES

Serves 4.

• 1 bunch asparagus (about 1 lb.), thick ends removed

• 1 bunch green onions, trimmed

• 1/2 c. sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tbsp. oil from jar, divided

• Coarse salt and ground pepper

• 1 lb. store-bought pizza dough, thawed if frozen

• 1 c. ricotta cheese

Directions

Heat grill to medium. In a large bowl, combine asparagus, green onions and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, about 6 to 9 minutes. When cool enough to handle, cut asparagus and green onions into thirds.

Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to a prepared sheet and brush with remaining tablespoon sun-dried tomato oil.

Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, about 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.

Dividing evenly, top crusts with ricotta, then asparagus, green onions and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, about 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half and serve.

Nutrition information per serving:

Calories 491 Fat 25 g Carbohydrates 58 g

Saturated fat 7 g Protein 17 g Dietary fiber 4 g