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The Sonoma Diet
by Connie Guttersen

Start To Finish: 45 Minutes
Makes: 4 Servings


• 1 pound fresh or frozen tuna steaks, 1 inch thick
• 1 small onion, chopped
• 2 cloves garlic, minced (1 teaspoon minced)
• 1 tablespoon extra-virgin olive oil
• 2 pounds roma tomatoes, seeded and chopped, or one 28-ounce can diced tomatoes, drained
• 1/2 cup dry white wine
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 cup pitted ripe olives
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed
• 1 tablespoon chopped fresh mint or 1 teaspoon dried mint, crushed
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice


1. Thaw tuna, if frozen. Cut tuna into 4 portions, if necessary. Rinse tuna; pat dry with paper towels. Set aside.

2. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Add tomatoes, wine, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes. Add olives, capers, and dried basil and mint, if using; cook for 3 minutes more.

3. Sprinkle tuna with kosher salt and black pepper. Add tuna to skillet on top of tomato mixture. Cover and cook over medium heat for 5 minutes. Uncover and cook for 10 to 15 minutes more or until tuna flakes easily when tested with a fork and is slightly pink in the center.

4. Transfer tuna pieces to 4 serving plates. Spoon tomato mixture over tuna. Sprinkle with fresh basil and mint, if using. Drizzle with lemon juice.

Nutrition Facts per serving: 233 cal., 6 g total fat (1 g sat. fat), 51 mg chol., 377 mg sodium, 12 g carbo., 3 g fiber, 29 g pro.

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