Low Fat Seared Tuna and Red Peppers

[Beth]

Here I would substitute white for wheat french bread.

Ingredients:
1/2 - Italian or French bread loaf, thinly sliced
2 ounce Parmigiano-Reggiano cheese, piece, at room temperature
1 tablespoon caperberries, for garnish
2 tablespoon capers, drained
2 teaspoon fresh lemon juice
15 ounce jarred roasted red pepper, drained
8 - lemon wedges, for garnish
8 - lettuce leaves, for garnish
2 teaspoon olive oil, preferably extra-virgin olive oil
1 3/4 pound tuna steaks, about 1-inch-thick

Instructions:
Sprinkle both sides of tuna steak with two-thirds of the pepper. Lightly oil a large nonstick skillet or coat it with nonstick cooking spray. Heat the skillet over high heat until a drop of water sizzles; add the tuna and cook until the underside is lightly browned, 4 to 5 minutes, then turn and cook just until opaque in the center, 4 to 5 minutes longer.
Remove from the skillet and cool to room temperature. (Tuna can be cooked up to 8 hours ahead. Cool to room temperature, wrap and refrigerate. Return to room temperature before continuing.)

Shortly before serving, cut the tuna on the bias into ¼-inch slices. Cut the red peppers into ¼-inch slices. Arrange tuna and peppers on a serving plate. Sprinkle with the remaining pepper, then drizzle with the olive oil and lemon juice. With a vegetable peeler, shave the cheese into thin slices. Scatter the cheese and capers over the tuna and peppers. Serve with the bread alongside. Garnish with caper berries, lemon wedges and lettuce, if desired.

Nutrition Facts:
Amount Per Serving: Calories 138
Fat 6 g, Cholesterol 27 mg,
Sodium 373 mg,