Spicy Tuna Steaks

I like to serve this with roasted squash and steamed swiss chard, but the book says it's delicious with any roasted vegetables.



3 Tbsp olive or vegetable oil
3 Tbsp low sodium soy sauce
3 Tbsp fresh lemon juice
6 garlic cloves, minced or pressed
1/4 tsp dry mustard powder
1/2 tsp freshly ground black pepper

Whisk the marinade ingredients together until blended.
2 fresh tuna steaks, about 3/4-inch thick

Rinse fish under cold running water and pat dry. Put the fish into a Ziploc plastic bag or a small bowl and pour the marinade over. Refrigerate for at least 1 hour, turning occasionally.

Preheat the oven to 450°, OR, preheat the barbeque.

Transfer the fish to an oven-proof skillet or baking dish. Discard the marinade. Bake the fish in the oven for 6-8 minutes, until it is opaque; or, grill it on the barbeque. Serve with lemon wedges.
Serves 2 from Into the Light: A Low Stress, Low Fat Cookbook available from the Mood Disorders Association of Ontario