Recipe courtesy of Claire Robinson, with a slight twist of my own.
- 2 large fresh tuna steaks (about 1-1/2 pounds)
- 2 lemons, thinly sliced, plus ½ lemon, zested and juiced, as needed
- Kosher salt and freshly ground black pepper
- 1 cup fat free Greek yogurt
- ½ cup halved red grapes
- ¼ cup toasted and chopped walnuts
Preheat oven 350 degrees.
Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the lemon zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the end of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 30-40 minutes; the tuna should flake easily with a fork and is no longer pink in the center.
Open the parchment paper and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice to taste. Serve immediately or refrigerate until ready.
++ This healthy salad goes great on butter lettuce leaves or on a slice of toasted whole wheat bread, with fresh cantaloupe slices. You can also try this with canned white tuna.