30 minutes prep time + chilling overnight | Serves 2

For Fish: 

• 1 center cut of yellowfin tuna, 16 to 18 oz
• 1 tsp cracked black peppercorns
• Olive oil
• Sea salt

For Baked Tomatoes:

• 2 ripe medium tomatoes
• Olive oil
• Sea salt
• Freshly ground black pepper

For Herbed Bread Crumbs:

• 2 Tbsp butter
• 1 tsp garlic, finely minced
• 1/2 cup plain bread crumbs
• 1/2 tsp sea salt
• Pinch of freshly ground black pepper
• 1/2 tsp of combined ground rosemary, thyme, and bay leaf or herbes de Provence
• 1 Tbsp fresh parsley

1. Trim any silver skin or blood line from tuna. Season fish with cracked peppercorns, coat with olive oil, and marinate overnight in the refrigerator.

2. Remove tuna from marinade and season with sea salt. Sear tuna on both sides in a skillet and bake in an oven preheated to 425°, about 12 minutes for medium rare.

3. Wash and dry tomatoes. Remove stems with a small knife and cut each tomato in half crosswise. Brush lightly with olive oil, season with salt and pepper, and place in a baking pan.

4. Bake the tomatoes in an oven preheated to 400° for 6 to 8 minutes or until heated thoroughly (cooking time will vary depending on ripeness of tomatoes).

5. Melt butter in a small saucepan. Add garlic and cook 5 seconds. Mix in bread crumbs, salt, pepper, and herbs. Blend ingredients and remove from heat.

6. Increase oven temperature to broil. Sprinkle tomato halves generously with Herbed Bread Crumbs. Brown lightly under broiler and serve.

Variation: Grill tuna, allowing 6 to 8 minutes per side for medium rare.

Per serving: 577 Calories, 74 g Protein, 26 g Carbohydrates, 3 g Fiber, 18 g Total fat (8 g sat, 4 g mono, 2 g poly), 395 mg Sodium, Vitamin B1 (thiamine), B3 (niacin), B6, Selenium, Phosphorus, Vitamin B12, K, Magnesium, Vitamin A, C, Pantothenic acid, Copper, Molybdenum, Potassium, Vitamin B2 (riboflavin), Biotin, Calcium, Iron, Manganese, Zinc