Putting the lemon pepper only on the tuna steaks allows the basil to shine in the veggies. . .
–2 tuna steaks (each the size of 1 deck of cards, together one-half pound)
–lemon pepper (1 teaspoon)
–Tuscan herb olive oil (to taste)
–yellow squash (1, medium, sliced)
–chopped red onion (one-quarter cup)
–tomato circles (Roma, 1, sliced)
–sliced black olives (1 small can, drained)
–basil (dried, 1 tablespoon)
–white wine (one-quarter cup)
–salt and pepper
–extra virgin olive oil
1 – Place the vegetables in a large, covered baking dish. Season with salt, pepper, basil, and extra virgin olive oil. Pour in the white wine.
2 – Microwave the veggies on high for 7 minutes.
3 – Place the tuna steaks on top of the veggies. Season with salt, pepper, lemon pepper, and Tuscan herb olive oil. Microwave on high for 3 minutes.
4 – Serve the tuna steaks and vegetables hot.
–recipe inspired by C. Mabry, chef.