• 2 Tbs. olive oil
• 2 shallots, finely chopped
• 1 clove garlic, crushed
• 1 cup bottled roasted red bell peppers, drained and chopped
• 1/8 tsp. cayenne pepper
• 1 cup recipe-ready crushed tomatoes
• 1-1/4 tsp. Italian herb seasoning
• 1 clove garlic, crushed
• 4 tuna steaks, about 6 ounces each

Heat half the oil in a heavy saucepan over medium heat. Sauté shallots, garlic, roasted peppers and cayenne 2-3 minutes or until shallots are softened. Add tomatoes and herbs. Increase heat to high. Boil mixture 3 minutes, stirring frequently until most of liquid has evaporated. Season with salt and pepper to taste. Remove from heat and keep warm.

Heat remaining oil in a nonstick skillet over medium high heat. Cook garlic 30 seconds, then discard. Season tuna with salt and pepper to taste and sauté 3-4 minutes on each side or until fish is opaque throughout. Serve tuna with tomato sauce.

Per serving: calories 504, fat 11.0g, 20% calories from fat, cholesterol 186mg, protein 88.4g, carbohydrates 8.3g, fiber 1.3g, sugar 3.8g, sodium 281mg, diet points 11.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 11.9

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The recommended wines are: White Zinfandel, Riesling, or Pinot Blanc.