Rachael Ray's 30-Minute Healthy Recipes

Mediterranean Tuna Steaks

* 1 C of cherry tomatoes, halved
* 1/3 C pitted and chopped black olives
* 1 tbsp capers
* 2 tbsp olive oil
* 3 tsp fresh thyme leaves
* 1/4 tsp black pepper

* 4 tuna steaks, skin removed

* 1 lemon, cut into wedges

1. Set oven temperature to 425 degrees and allow the oven to heat.
2. Place the tomatoes, olives and capers in a mixing bowl and pour the olive oil over.
3. Add the thyme and pepper and stir to combine well.
4. Lightly oil a baking dish.
5. Lay the tuna steaks in a single layer in the dish.
6. Spoon the tomato mixture over the steaks.
7. Bake 20 minutes or until the tuna flakes with a fork.
8. Serve with lemon garnish.

Tuna steak is a great, lean fish that happens to be readily available in our area. It's a good, firm, meaty fish that stands up well, both in texture and flavor, to just about any marinade you could want. Of course, if tuna is not available where you live, choose any solid, or what I call "grillable" fish. Very delicate fish like tilapia or orange roughy will not work well with this recipe. Try grouper, snapper, haddock, cobia and the like.

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