• 2 tsp. rosemary, crumbled
• 2 tsp. sage, crumbled
• 2 cloves garlic, crushed
• 4 tuna steaks
• 2 tsp. olive oil
• 2 tsp. unsalted butter
• 2 large onions, sliced
• 1-3/4 cups vegetable stock
• 1/4 cup sun dried tomatoes, chopped

Combine half the rosemary, half the sage, garlic, and salt and pepper to taste. Sprinkle herbs on both sides of tuna steaks, pressing with hands to adhere. Heat oil and 1 tsp. butter in a heavy nonstick frying pan over medium-high heat. Cook tuna 1 minute per side, or until golden. Transfer to a platter.

Melt remaining butter in same pan. Cook onion 7-8 minutes or until onion is browned and just tender. Add stock to pan, stirring with a wooden spoon to deglaze. Simmer about 3 minutes. Stir in remaining rosemary and sage and bring to a boil. Simmer 4 minutes. Return tuna to pan with any juices from platter along with sun dried tomatoes. Reduce heat to low. Simmer 3-4 minutes, basting fish occasionally with sauce, until tuna is slightly pink inside and sauce coats the back of a spoon. Serve caramelized onions over tuna steaks.

Per serving: calories 514, fat 8.9g, 16% calories from fat, cholesterol 191mg, protein 89.5g, carbohydrates 15.1g, fiber 2.5g, sugar 8.4g, sodium 341mg, diet points 11.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 11.9

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The recommended wines are: Sauvignon Blanc, Gewürztraminer, or Chablis.