Healthy Meal: Rosemary Grilled Tuna Steaks with Eggplant and Zucchini

Can you believe you get three recipes today? It’s your lucky day! Just in case you’re trying to eat all of these in one day, tonight’s dinner is extra low-cal but still filling and delicious.


Ignore the chip on the plate… clearly I don’t know how to pick my best dishes when taking pictures for my blog!

Recipe notes:
I grilled the tuna on the George Foreman, so I just brushed it with balsamic vinegar and then sprinkled the rosemary on – no oil needed! I made the eggplant/zucchini topping exactly as written, except that I used dried thyme instead of fresh.

Nutrition facts:
255 calories for the tuna and veggies (recipe here)
80 calories for a glass of skim milk

Review: 4/5
The recipe was a bit dry, but I think that was because I overcooked the tuna (as evidenced by the burn on the top in the picture). Still, I think I’d add a bit of broth to the veggies to create a light sauce to the whole thing that would make it juicier. However, the flavors melded well together, and it was delicious, while still being ridiculously healthy – less calories in this dinner meal than in many of the lunch menus I post!

Comments

  1. We just got a Foreman grill recently and love it. I was finding it burned chicken just the same as your tuna. Then I stopped coating or maranating it and I haven’t had any burn. I just sprinkle some pepper and garlic and it’s great. It’s funny but as soon as I saw the picture I thought “She cooked that on a Foreman”, and confirmed my suspicion when I read your post.

  2. Ha, totally cooked on a Foreman. I really should have turned the tuna upside down for the picture… it tasted good anyway though :)

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