Grilled Tuna and Green Tomatoes with Creamy Bacon Vinaigrette

Prep: 30 minutes   Grill: 8 minutes  

4      fresh or frozen tuna steaks, cut 1-inch thick
        Olive oil
        Salt and ground black pepper
4      strips nitrate-free bacon
1/2    cup minced shallots
1      tablespoon olive oil
1      cup fat-free half-and-half
1      teaspoon cornstarch
4      ounces reduced-fat cream cheese, cut up
1/2    cup fat-free dairy sour cream
1      tablespoon white wine vinegar
1/2    teaspoon salt
1/2    teaspoon ground black pepper
1      tablespoon snipped fresh chives
2      medium green tomatoes, sliced

Thaw tuna if frozen. Rinse tuna; pat dry with paper towels. Brush steaks with olive oil. Season with salt and pepper. Set aside. In a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.)

Meanwhile, in a large skillet cook the bacon over medium heat until crisp. Remove bacon, and discard drippings. Drain bacon on paper towels. Crumble the bacon and set aside. In the same skillet cook the shallots in 1 tablespoon olive oil for 3 minutes or until tender. Whisk together half-and-half and cornstarch. Carefully add to the skillet. Stir in cream cheese, and cook and stir over medium low heat until cream cheese is melted. Stir in sour cream, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Stir in chives and reserved crumbled bacon. Cook and stir until heated through (do not boil).

To serve, spoon some of the vinaigrette mixture on a serving plate. Top each plate with 3 slices of tomato. Placed grilled tuna steak atop tomatoes. Drizzle with any remaining sauce. Makes 4 servings.

Photograph: Peter Krumhardt