Broiled Tuna with Corn Relish

Bitter greens and piquant relish make a perfect foil for rich tuna.

Makes 4 servings

Ingredients

1/4 cup balsamic vinegar
1 1/2 teaspoons Dijon-style mustard
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Four 5-ounce tuna steaks
2 cups cooked corn kernels
1 medium red bell pepper, roasted* and chopped
2 cups torn chicory leaves (curly endive)

To prepare marinade, in gallon-size sealable plastic bag, combine vinegar,
2 tablespoons water, the mustard, pepper flakes, salt and black pepper; reserve
2 tablespoons in medium bowl. Add tuna. Seal bag, squeezing out air; turn to coat
tuna. Refrigerate 1 hour, turning bag occasionally. Preheat broiler; spray baking
sheet and broiler with nonstick cooking spray. Arrange corn in thin layer on
prepared baking sheet; broil, stirring often, until corn begins to brown, 4-5
minutes. Add the roasted corn and roasted pepper to the reserved 2 tablespoons
marinade; set aside. Drain tuna and discard marinade. Place tuna on prepared
broiler rack; broil, turning once, until browned outside but still juicy inside,
6-7 minutes each side. Divide chicory evenly among 4 plates; top each with
1/2 cup of the corn relish and a tuna steak.

*To roast bell pepper, char pepper in broiler, or on long-tined fork over
gas burner, until blackened on all sides. Transfer to large sealable plastic bag
and seal; set aside 15 minutes to steam. When cool enough to handle, peel and seed.

SERVING SIZE:  4 OUNCES TUNA WITH 1/2 CUP EACH CHICORY & RELISH)

POINTS:  5.5

SELECTIONS: 1 1/2 Vegetables, 2 Proteins, 1 Bread; 7 grams Fat, 5 grams Fiber.

PER SERVING: 285 Calories, 7 g Total Fat, 2 g Saturated Fat,
43 mg Cholesterol, 236 mg Sodium, 27 g Total Carbohydrate,
5 g Dietary Fiber, 31 g Protein, 95 mg Calcium