Bayou-Style Tuna with Roasted Red Pepper Sauce

Ingredients:

• 1 tbsp smoked sweet paprika
• 1 1/2 tsp sugar
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 1 tsp salt (Optional)
• 1/2 tsp ground black pepper
• 4 (6 0z) tuna steaks, 1/2 inch thick
• 1 tbsp olive oil
• 1 (5 oz) jar of roasted red pepper, rinsed and drained
• 1/3 cup fat-free half-and-half
• 1 garlic clove, peeled or 1 tsp minced/powdered garlic

Makes 4 Servings

1. Combine the paprika, sugar, cumin, oregano, 3/4 tsp of salt and black pepper on a sheet of wax paper. Coat the tuna steaks with the paprika mixture, pressing lightly so it adheres.
2. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook about 3 minutes on each side for medium-rare or until desired doneness.
3. Meanwhile, combine the roasted  red pepper, half-and-half, garlic and the remaining 1/4 tsp of salt in a blender and puree. Transfer to a microwavable bowl and microwave on high, stirring twice, until bubbly, 1-1 1/2 minutes.
4. Sppon the sauce evenly on 4 plates and top each with a tuna steak.

Note: This recipe appears in the WW in 20 minutes Cookbook. I cooked this last night and it was so good and so Hot! I highly recommend drinking a lot of water. I also cut back on the paprika and used Creole seasoning. Creole seasoning works just as well. If you have the Griddler like I do, use it when cooking the tuna steaks to save you time and the fish will taste just as good.