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(Thon au Vinaigre de Balsamique)
Recipe from The Saint Tropez Diet
Serving Size: One 5-ounce tuna fillet
Yield: 4 servings


• Four 5-ounce tuna fillets
• 2 tablespoons olive oil
• 1 1/2 cups balsamic vinegar
• 1 shallot, minced
• 1 large garlic clove, minced
• 1 tablespoon honey
• 1 cup pearl onions
• 2 tablespoons fresh parsley, minced
• Salt and pepper to taste


Preheat the broiler.

Blanch the pearl onions in boiling water for 2 minutes. Strain, cool, and peel.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pearl onions and brown. Add the vinegar, shallot, garlic, honey, and reduce by half.

Meanwhile place the fillets on a greased baking pan. Brush olive oil over the fish and sprinkle with pepper. Broil for 3 to 4 minutes. Turn over, brush with oil, and continue to cook for a few minutes or until the flesh starts to flake.

Place the fish in a serving platter and sprinkle a little salt. Add the pearl onions and pour over the sauce.

    Notes: The fish and vegetables may be refrigerated separately up to 2 days.
    The fish and vegetables may be frozen separately up to 1 month.

    Wine Suggestion: Chardonnay from California or Australia or a mild Pinot Noir.

Per Serving: 319 Cal (38% from Fat, 42% from Protein, 20% from Carb); 34 g Protein; 14 g Tot Fat; 3 g Sat Fat; 7 g Mono Fat; 16 g Carb; 1 g Fiber; 12 g Sugar; 33 mg Calcium; 2 mg Iron; 60 mg Sodium; 54 mg Cholesterol (fish)


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