| 70 | 71 | 72 | 73 | 74 |
| 1 | 42 | 84 | 126 | 168 |
|
2
2
6
hard cooked eggs, cut into wedges
and( 3 ¼) cans of light tuna packed in oil, drained.
anchovy fillets, page 40, optional
Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of
the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables
should be soft and very well browned.
Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes
and take out as many seeds as you can and dice the flesh. Save any juice for the salad.
Put the vegetables in a serving bowl and stir in the Chile. Whisk the oil and lemon juice
together in a small bowl and add salt and pepper to taste. Pour the dressing over the
vegetables and toss gently. Crumble the tuna on top of the egg salad and arrange the
egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.
Buttery Tuna with Eggplant
Note: Makes approximately 1 1/2 cups
Ingredients:
2
Japanese eggplants, approximately 1 lb.
Olive oil
2
3
1
2
6 1/2 oz. cans Italian tuna, packed in olive oil
Tbsp. drained capers
/2 cup unsalted butter, softened
Tbsp. coarsely chopped basil
capers
Small basil leaves
Slice the eggplant in 12 1-inch slices on a slight diagonal. Brush with olive oil and grill or
broil until tender and browned. Let cool.
Drain the tuna. Place in a food processor with the capers and butter. Process until
smooth. Transfer to a bowl and stir in the basil
Spread 1 Tbsp. of the mousse on each piece of eggplant. Garnish with a caper and
basil leaf.
Tuna Mousse
Total Carbohydrates: 1
Total Carbohydrates minus Fiber: .5
Total Carbohydrates per Tablesp: .056
Eggplant
Total Carbohydrates: 26.
Total Carbohydrates Minus Fiber: 10.
Carbohydrates per Serving: 2.
7
2
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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