• 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
Lightly coat broiling pan with 1 T. extra virgin olive oil
Place tuna steaks on broiling pan and broil for about 4 minutes on each side until fish flakes with a fork.
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.
On a serving platter, toss pasta with parmesan cheese and garlic mixture.
Arrange tuna steaks on top of pasta mixture.
Garnish with fresh parsley and serve.
- Serves 4:
- Per portion
- Saturated Fats