Ingredients:
- 2 large fresh tuna steaks (about 1-1/2 pounds)
- 2 lemons, thinly sliced, plus ½ lemon, zested and juiced, as needed
- Kosher salt and freshly ground black pepper
- 1 cup fat free Greek yogurt (or less if you like it drier)
- ½ cup halved red grapes (or leave whole)
- ¼ cup toasted and chopped walnuts
Directions:
Preheat oven 350 degrees.
Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices slightly overlapping, covering an area just larger than the tuna steaks. Season the tuna with salt and pepper and arrange them on the lemon slices. Sprinkle the lemon zest evenly over the tuna. Bring the two long sides of parchment together and fold over the tuna and tuck them under the fish. Roast in the oven about 30-40 minutes until done.
Open the parchment paper and let the tuna cool, then flake it with a fork. Transfer to a bowl. Add the yogurt, grapes and walnuts and stir. Season with salt and pepper and lemon juice. Serve or refrigerate.
This healthy salad goes great on butter lettuce; on a slice of toasted whole wheat bread, with fresh cantaloupe slices.
You can also try this with canned white tuna instead of tuna steaks.
