Grilled Tuna with Corn, Tomato and Zucchini

Grilled Tuna With Corn, Tomato and Zucchini 1 1/4 pounds tuna steaks, 1 inch thick 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 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 1/4 inch-thick slices 2 cloves garlic, minced 2 serrano chiles, seeded and finely chopped 4 teaspoons olive oil Preheat grill to medium-hot or preheat broiler. Season tuna with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In small cup, stir together jam and mustard. Spread one side of tuna steaks with half the jam mixture. In center of each of four 12-inch squares of foil, place corn, tomatoes and zucchini, dividing equally. Sprinkle evenly with garlic, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, chiles and oil. Fold edges of foil over to form tightly sealed packets. Grill or broil tuna and foil packets 4 inches from heat for 4 minutes. Turn tuna over. Spread with remaining jam mixture. Cook until the tuna is opaque in center and begins to flake when touched with fork, 4 to 6 minutes. Carefully open vegetable packets and serve with tuna. Makes 4 servings. Calories 302, Fat 7 g, Carbs 27 g, Sodium 458 mg, Fiber 3 g.

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