Soy Lime Grilled Tuna
Serve with steamed or grilled fresh vegetables.

Servings: 4

• 4 - 6 ounce tuna steaks (one inch thick)
• 1/2 cup lime juice
• 1/4 cup low sodium soy sauce
• 1 teaspoon minced peeled fresh ginger root
• 1/2 teaspoon crushed red pepper flakes
• Cooking oil spray

Place fish in a heavy duty zip-lock plastic bag. Combine lime juice, soy sauce, ginger and crushed red pepper flakes, stirring well. Pour lime and soy mixture over fish. Seal bag, turning to coat fish. Marinate in refrigerator for 30 minutes, turning once more after 15 minutes.

Prepare grill. Remove fish from marinade; reserve marinade. Place marinade in a small saucepan; bring to a boil, remove from heat and set aside.

Place fish on grill rack coated with cooking oil spray. Grill, covered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Remove from grill, and serve immediately.

Per Serving: 264 Calories; 8g Fat (29.6% calories from fat); 2g Saturated Fat; 41g Protein; 4g Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 672mg Sodium. Exchanges: 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit.

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