Barbecued Balsamic Tuna

Tuna steaks are a treat on the grill. The flavor varies with the species of tuna. Yellowfin tuna, also known as ahi, is delicately flavored and works well for this recipe. Arugula is mostly used in cold salads. Anna, my Italian friend, likes to serve her arugula cooked, with pasta.

Makes 2 servings

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 large garlic clove, crushed

2 6-ounce tuna steaks (or one large steak)

1. Preheat grill. Mix the olive oil, balsamic vinegar, and garlic together in a plastic self-seal bag or bowl. Rinse the tuna and add to the marinade. Let marinate 15 minutes, turning once during that time.

2. Drain tuna from marinade and place on hot grill grate for 1 minute. Lift and make a quarter turn, leaving the tuna on the same side. This will help prevent the fish from sticking and make a cross-hatch pattern on the steak. Grill for 2 more minutes, then turn over and leave 1 minute, lift and make a quarter turn and leave 2 minutes.

Per serving: 228 calories (24 percent from fat), 6 grams fat (1 gram saturated, 3.6 grams monounsaturated), 78 milligrams cholesterol, 39.8 grams protein, 0.3 gram carbohydrates, no dietary fiber, 60 milligrams sodium.

Makes 2 servings

1/4 pound fettuccine

11/2 tablespoons olive oil

1/4 pound arugula (about 4 cups), washed and dried

2 garlic cloves, crushed

Salt and ground black pepper

2 tablespoons grated Parmesan cheese

1. Bring a large pot of water to a boil and add pasta. Cook according to package directions.

2. Heat olive oil in a skillet and add the arugula and garlic. Toss 1 minute. Add the drained pasta to the skillet and toss all of the ingredients together. Add salt and pepper to taste. Sprinkle Parmesan cheese on top.

Per serving: 337 calories, 13 grams fat, 4 milligrams cholesterol, 11 grams protein, 45 grams carbohydrates, 3 grams dietary fiber, 90 milligrams sodium.