¾ pound fresh tuna steak, cut into 1-inch cubes

1 tablespoon canola oil

1 cup sliced red onion

3 tablespoons raisins

½ teaspoon red pepper flakes

2 teaspoons sugar

¼ cup balsamic vinegar

2 tablespoons water

2 tablespoons capers

Salt and freshly ground black pepper

2 tablespoons fresh mint torn into small pieces

Cut tuna into 1-inch pieces. Heat canola oil in a nonstick skillet over medium-high heat. Add the tuna and saute 2 minutes, stirring the pieces. Turn tuna over and saute another minute. Remove tuna to a plate and set aside. Add the onion to the skillet and saute 3 minutes. Stir in the raisins, pepper flakes and sugar. Add the vinegar and water. Simmer stirring often until syrupy, about 1 minute. Return tuna to the skillet and add the capers. Toss the ingredients together. Add salt and pepper to taste. Divide between two dinner plates and sprinkle mint on top.

Yield: 2 servings.

Per serving: 338 calories (23% from fat), 8.7 g fat (1 g saturated, 4.6 g monounsaturated), 78 mg cholesterol, 41.3 g protein, 21.8 g carbohydrates, 2.3 g fiber, 270 mg sodium.