⅓ cup lowfat or fat free plain yogurt 3 cloves roasted garlic * ¼ cup lowfat mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon (or use ½ tablespoon dry) ¼ teaspoon kosher salt 3-4 drops hot sauce such as Tabasco® 6 tuna steaks, 6 ounces each - each the same thickness ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1½ tablespoons extra virgin olive oil
Calories 235 (26% from fat) · carb 2g · protein 40g · fat 6g · sat fat 1g · chol 80mg · sod 239mg · calc 48mg · fiber 0g
Place the yogurt in a yogurt strainer or a sieve lined with a coffee filter and allow to drain for 20 to 30 minutes to thicken. Discard drained liquid (whey). Place the roasted garlic in a small bowl and smash with a fork. Add the drained yogurt, mayonnaise, chives, tarragon, ¼ teaspoon salt, and hot sauce. Stir to blend. Cover and refrigerate until ready to use. Season the tuna with salt and pepper. Drizzle with olive oil and rub to coat completely. Preheat the Cuisinart™ Griddler in the open grill position to 400°F. When hot, arrange tuna steaks on the grill, evenly spaced. Close and grill without moving for 2½ to 4 minute on each side depending on cooking preference - grilled tuna is best when not overcooked - a good rule is about 10 minutes per inch of thickness - for good fresh tuna, this can be a scant 10 minutes as it can be served pink. Internal temperatures should be about 140-145°F. Serve hot or warm with Herb Sauce.