| Fresh Jamaican Jerk Tuna Salad ( 7 Points)
1/2 pound of tuna steak, 1 inch thick
2 tablespoons of lemon juice
3 1/2 teaspoons of chopped fresh thyme or1/2 teaspoon dried thyme leaves
1 teaspoon of sugar
3/4 teaspoon of pepper
1/2 teaspoon of ground allspice
1/2 teaspoon of ground red pepper, cayenne
1/4 teaspoon of salt
1 Dash ground cloves
1 clove garlic, crushed
2 cups of uncooked rotini pasta, about 4 ounces
2 tablespoons of olive or vegetable oil
2 tablespoons of tarragon vinegar
1/2 teaspoon of celery salt
1 medium cucumber, coarsely chopped about 1 cup
2 tablespoons of sliced green onions
4 medium tomatoes, cut into 1/2-inch slices
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Set oven control to broil. Place fish steaks on rack in broiler pan. Mix lemon juice, 1 1/2 teaspoons of the thyme (1/4 teaspoon if dried), the sugar, 1/2 teaspoon of the pepper, the allspice, red pepper, salt, cloves and garlic. Brush fish with half of the lemon juice mixture. Broil with top about 4 inches from heat 7 minutes. Carefully turn fish; brush with remaining lemon juice mixture. Broil about 7 minutes longer or until fish flakes easily with fork; cool. Flake fish.
Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix oil, vinegar, celery salt, remaining 2 teaspoons thyme and remaining1/4teaspoon pepper in large bowl. Add fish, pasta, cucumber and green onions, toss. Arrange tomato slices around edge of serving platter. Spoon pasta mixture onto center of platter.
Copyright: "© General Mills, Inc. 1998."
Per serving: 322 Calories (kcal); 9g Total Fat; (23% calories from fat);20gProtein; 43g Carbohydrate; 27mg Cholesterol; 369mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11/2 Fat; 0 Other Carbohydrates
Shared by: S. May; PointsTowardSuccess
Per Serving (excluding unknown items): 130 Calories; 3g Fat (22.6%calories from fat); 15g Protein; 11g Carbohydrate; 2g Dietary Fiber; 22mgCholesterol; 367mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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