• 4 fresh tuna steaks, about 6 ounces each
• 1 cup fish stock
• 1/8 tsp. black pepper
• 1/8 tsp. grated nutmeg
• 2 Tbs. plus 2 tsp. tomato sauce
• 1/8 tsp. dried oregano, or 1/4 tsp. fresh
• 3/4 lemon, juiced
• 1 Tbs. plus 1 tsp. fresh parsley, finely minced

Preheat oven to 350°F. Arrange tuna in a baking pan. Pour fish stock over tuna and season with pepper and nutmeg. Cover with a buttered piece of foil. Bake 15 minutes, until fish flakes when tested with a fork, lifting the foil and basting fish occasionally. Transfer tuna to a warm serving dish. Pour pan liquid into a heavy nonreactive saucepan and boil 4-5 minutes, or until mixture is reduced in volume by half. Stir in tomato sauce and oregano and simmer until hot. Add lemon juice and serve sauce over fish. Sprinkle with parsley.

Per serving: calories 427, fat 4.5g, 10% calories from fat, cholesterol 186mg, protein 88.7g, carbohydrates 3.1g, fiber 0.8g, sugar 1.0g, sodium 398mg, diet points 9.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 11.9

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The recommended wines are: Gewürztraminer, Zinfandel, or Riesling.