This is a wonderful recipe that has 5 grams of carbohydrates, 32 grams of protein, 9 grams of fat (good fat).
This recipe will serve 10 people, so just reduce amounts to your need.

Marinated Tomatoes:
6 ounces tomato concasse (placing tomatoes in a pot of boiling hot water just to make it easier to peel the skin off the tomatoe, then cut into segments like an orange) sounds fancy buts it no big deal,lol.
3 fluid ounces Balsamic Vinaigrette
2 tablespoons chopped basil
1/2 teaspoon salt
1/4 teaspoon coarse-ground black pepper

2 1/4 pounds trimmed yellowfin tuna fillet
1 ounce chervil leaves
1 ounce chives, cut into 1/2-inch lengths
1/2 ounce parsley leaves
5 ounces baby arugula, washed and dried
5 ounces mizuna, washed and dried
5 ounces radicchio, washed and dried, cut into chiffonade
1/2 teaspoon salt
1/4 teaspoon coarse-ground black pepper
8 fluid ounces balsamic vinaigrette

1. Toss together the marinated tomato ingredients and marinate for 1 hour.
2. Cut the tuna into 3 1/2 ounce portions. Refrigerate until needed.
3. Combine the herbs and lettuces. Refrigerate until needed.
4. [I]For each serving: Season 1 portion of tuna with salt and pepper. Grill to the desired doneness. Toss 1 3/4 ounces herb salad with 1 1/2 tablespoons vinaigrette. Place the grilled tuna on a bed of the herb salad and top with 1 ounce of marinated tomatoes. Place a sprig of parsley on top of tomatoes to enance.

I hope you dont get scared of the ingredients, if you cant find them, use your favorite greens.

The term CHIFFONADE means to roll up the greens and cut thin, doing it tis way the greens are all cut the same.

For the vinaigrette, its better to make it yourself rather then buying it because the store brand will add sugar. Just take 3oz. of good balsamic viniger, 8 oz. of good olive oil, and 2 tbls of dijon mustard. In a large mixing bowl, whip up vinigar and mustard until its together. Slowly add the oil (very slowly) while wisking quickly. Season with salt and pepper.

Bon Appetit
Tommy the chef.

P.S. To really impress your friends, slice cucumbers very thinly and place around the plate in a circle overlapping each other. Then the salad in the middle of the plate, and the tuna on top with the tomatoes and parsly. Your friends will love it.

If you like this recipe I have very simple recipes in the atkins diet forum under chefmorais. Like breadless baked stuffed shrimp.
Tommy the chef

Thanks Tommy - i will be following your posts - keep up the good cooking!!!!

Thanks Tommy....This sound really good....

I will be trying this as soon as possible.

Emily