A great source of Zinc!1 (1 1/2-ounce) slice white bread2 teaspoons butter1 1/2 cups finely chopped fennel1 garlic clove, minced1/4 cup fat-free, less-sodium chicken broth1/4 teaspoon kosher salt2 tablespoons anise liqueur (such as ouzo)1/3 cup (1 1/2 ounces) shredded fresh Parmigiano-Reggiano cheese1 tablespoon chopped fennel fronds1/2 teaspoon grated lemon rind2 teaspoons fresh lemon juiceDash of ground red pepper12 shucked oysters

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Tuna Steaks Supreme

YIELD: Serves 4:
Per portion:
GI: 11
GL: 6

Calories: 373; Carbohydrate: 28g; Protein: 40g; Fat: 12g; Saturated Fats: 3g; Sodium: 153mg.

INGREDIENTS:
• 1 ¼ pound tuna steaks
• ¼ pound whole wheat fettuccine, cooked al dente
• ¼ C. minced garlic
• ¼ C. parmesan cheese
• 2 T. extra virgin olive oil
• 4 sprigs fresh parsley
• 2 T. fresh rosemary, chopped

PREPARATION:
1. Lightly coat broiling pan with 1 T. extra virgin olive oil
2. Place tuna steaks on broiling pan and broil for about 4 minutes on each side until fish flakes with a fork.
3. In small nonstick pan, sauté garlic over low heat in the remaining 1 T. extra virgin olive oil until slightly browned, about 6 minutes. Add rosemary, and mix.
4. On a serving platter, toss pasta with parmesan cheese and garlic mixture.
5. Arrange tuna steaks on top of pasta mixture.
6. Garnish with fresh parsley and serve.


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