Orange-Rosemary Tuna

The secret to success in this healthy recipe is to keep a eye on the tuna to avoid overcooking. Slice it thinly for a summer appetizer.

Ingredients

• 2 fresh or frozen tuna steaks, 1-inch thick (about 1 lb. total)
• 1 tablespoon olive oil
• 1 tablespoon orange juice
• 1/3 cup mayonnaise or salad dressing
• 1/4 cup finely chopped red onion
• 1 teaspoon finely shredded orange peel (set aside)
• 1/2 of a medium orange, peeled, seeded, sectioned and coarsely chopped
• 1 teaspoon snipped fresh rosemary
• 1/4 teaspoon fresh ground pepper
• Orange Peel Strips and Snipped Fresh Rosemary (optional)
• Small Armenian Cracker Bread (lahvosh) or Pepper Crackers (optional)

Directions

1. Thaw tuna, if frozen. In a small bowl combine olive oil and orange juice. Brush tuna with oil mixture. For a charcoal grill, grill tuna directly on the greased rack of an uncovered grill over medium heat for 4 to 6 minutes or until tuna is slightly pink in the center, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place tuna on the greased rack over heat. Cover and grill as above.) Remove tuna from grill. Cover and chill tuna for 1 hour or until completely chilled. Slice to serve.
2. Meanwhile, in a small bowl, combine mayonnaise, onion, chopped orange, rosemary, and pepper. Divide tuna portions among 8 serving plates. Top each tuna piece with 1 tablespoon of the mayonnaise mixture. In a small bowl combine orange peel and snipped rosemary. Sprinkle atop each serving and serve with crackers if desired. Makes 8 servings.