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:
Calories370Fat17 gCarbohydrates6 gSaturated fat4 gProtein47 gDietary fiber1 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:
Calories489Fat20 gCarbohydrates38 g
Saturated fat6 gProtein1 gDietary fiber4 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:
Calories491Fat25 gCarbohydrates58 g
Saturated fat7 gProtein17 gDietary fiber4 g
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