Title: Lemon-Caper Tuna Steaks
Categories: Fish Main
Yield: 2 Servings

1	ts	Dried basil
1/8	ts	Salt
1/8	ts	Freshly ground pepper
1	lg	Egg white, lightly beaten
1/4	c	Fresh breadcrumbs
2		6 oz tuna steaks, about 3/4" thick
1	ts	Olive oil
2	sm	Garlic cloves, minced
1/4	c	Fresh lemon juice
1	tb	Capers
		Lemon wedges

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

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