Grilled Tuna with Corn, Tomato and Zucchini

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Makes 4 servings

Ingredients

 * 1¼ pounds tuna steaks, 1 inch thick
 * ½ teaspoon salt
 * ¼ teaspoon black pepper
 * ¼ cup apricot jam
 * 1 tablespoon Dijon mustard
 * 1 ear of corn, cut into 8 equal pieces
 * 2 tomatoes, cored and each cut into 8 equal wedges
 * 2 medium zucchini, each quartered lengthwise and cut crosswise into ¼ inch-thick slices
 * 2 cloves garlic, minced
 * 2 serrano chiles, seeded and finely chopped
 * 4 teaspoons olive oil

Directions

 * 1) Preheat grill to medium-hot or preheat broiler.
 * 2) Season tuna with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
 * 3) In small cup, stir together jam and mustard.
 * 4) Spread one side of tuna steaks with half the jam mixture.
 * 5) In center of each of four 12-inch squares of foil, place corn, tomatoes and zucchini, dividing equally.
 * 6) Sprinkle evenly with garlic, remaining ¼ teaspoon salt and ⅛ teaspoon pepper, chiles and oil.
 * 7) Fold edges of foil over to form tightly sealed packets.
 * 8) Grill or broil tuna and foil packets 4 inches from heat for 4 minutes.
 * 9) Turn tuna over.
 * 10) Spread with remaining jam mixture.
 * 11) Cook until the tuna is opaque in center and begins to flake when touched with fork, 4 to 6 minutes.
 * 12) Carefully open vegetable packets and serve with tuna.

Nutritional information
Per serving:
 * Calories 302 | Fat 7 g | Carbs 27 g | Sodium 458 mg | Fiber 3 g