Pan-Seared Tuna with Lime Pepper Crust

4 tuna steaks (3/4 to 1-inch thick, about 6 ounces each)

Zest and juice of one (1) lime

2 teaspoons dried thyme leaves

1/2 to 1 teaspoons coarsely ground black pepper

1/4 teaspoon salt

1 to 2 teaspoons extra-virgin olive oil

Extra-virgin olive oil

NOTE: You can substitute 1 1/2 teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice in place of the lime.

Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.

In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.

Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or the meat will become dry and lose its flavor.) Pour the lime juice over the tuna steaks right after you take them from the stove, then serve.

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Teriyaki Tuna

Yield: 4 servings; 4 points per serving

1/2 cup teriyaki sauce

1 1/2 pounds tuna steaks

2 tablespoons extra virgin olive oil

1 lemon

1 tablespoon sesame seeds

2 teaspoons sea salt

ground black pepper to taste

1 carrot, grated

Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.

Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.

Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

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Southwestern Tuna Burgers with Jalapeno Mayo

Yield: 2 servings; 6 points per serving

1 jalapeno pepper, seeded and chopped

2 tbsp light mayo

6 oz fresh tuna, coarsly chopped

2 scallions, chopped

1/4 cup chopped onion

salt and pepper to taste

Non-stick cooking spray

2 whole wheat hamburger buns

Lettuce and tomato for each burger

Put jalapeno in food processor and chop fine. Take out of processer and stir in to mayo. Set aside.

Without cleaning food processor, add tuna, scallions, onions and salt and pepper. Pulse until all ingredients are combined. Form mixture in to 2 patties.

Spray frying pan with non-fat cooking spray. Cook burgers for 2-3 minutes per side. Serve on whole wheat buns with lettuce, tomato, and jalapeno mayo.

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