|1/8||ts||Freshly ground pepper|
|1||lg||Egg white, lightly beaten|
|2||6 oz tuna steaks, about 3/4" thick|
|2||sm||Garlic cloves, minced|
|1/4||c||Fresh lemon juice|
Combine first 4 ingredients in a shallow bowl. Stir well. Place breadcrumbs in a shallow dish. Dip tuna in egg white mixture, and dredge in breadcrumbs.
Coat a large nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add tuna steaks and cook for 2 minutes on each side for medium-rare or until desired degree of doneness. Place tuna on individual plates. Set aside and keep warm.
Add garlic to skillet and saute for 1 minute. Add lemon juice and capers, scraping skillet to loosen browned bits. Pour sauce evenly over each tuna steak and serve with lemon wedges.
Selections: 3 P/M, 1 FA
Per serving: CAL 301 (33% from fat), PRO 42.3g, FAT 11.1g (sat 2.5g), CARB 6.4g, FIB 0.2g, CHOL 65mg, IRON 2.2mg, SOD 588mg, CALC 24mg