Broiled tuna

Yield: 4 servings

Measure Ingredient
1 tablespoon + 1 tsp margarine; reduced
. calorie tub style
2 teaspoons Lemon juice
2 teaspoons Olive oil
¼ cup Shallots; minced
3 tablespoons Parsley; chopped
4 Tuna, sea bass or salmon
. fillets; 3 to 4oz each
¼ teaspoon Salt
Black pepper; fresh ground

Suggested wine: Chardonnay

1. Spray broiler pan with nonstick cooking spray. Preheat broiler.

2. In small saucepan, combine margarine, lemon juice and oil; heat until margarine melts. Add shallots and parsley; cook 2 min- utes.

Sprinkle tuna with salt and pepper. Press one side of tuna into shallot mixture; place on prepared pan, coated side up.

3. Broil tuna 4" from heat, 2-3 minutes. Turn over and spread top evenly with remaining shallot mixture; broil 5 minutes longer, or until fish is cooked through.

Each serving provides: 1 FA, 2 P. Per serving: 169 cal, 20g pro, 9g fat, 2g car, 208mg sod, 32mg chol.

These recipes are adapted from Rutherford Hill Winery's Cuide to Wine, Food and Healthy Living. To order a copy of this booklet, send a stamped, self-addressed manila envelope to: Rutherford Hill Winery, PO. Box 410, St. Helena, CA 94574; attn: Rutherford Hill Cookbook.

** Weight Watchers -- October 1991 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-07-95

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