Herb Crusted Tuna Steaks with Mac and Cheese and Creamed Corn- 495 calories

I made this last night and my Husband is still talking about it. It seems like a lot of work all at once, but who doesn’t love standing over the stove top stirring something delicious while listening to their favorite Pandora station? I would say this took me about 30-45 minutes total, however you can make everything ahead and re-heat the corn and mac and cheese while you cook up the tuna for a quick weeknight dinner.

What you will need to feed 6-
Tuna-
1.5 lbs Tuna Steak cut into six 4 oz individual steaks
¼ cup of fresh herbs finely chopped, I used Sage and Rosemary
1 garlic clove finely chopped
1 scallion finely chopped
1 tbsp olive oil

Creamed corn-
4 cups frozen corn kernels
1 ½ cup unsweetened Almond milk
1 tbsp sugar
1 slice of real bacon
1 tsp pepper

Mac and Cheese-
2 ½ cup Whole Grain or Whole Wheat Penne Pasta
1 tbsp unsalted butter
1 tbsp flour
1 ½ cup unsweetened Almond milk
1 garlic clove squished but whole
⅛ cup Parmesan cheese
⅛ cup Gruyere cheese
1 tbsp Herbs de Provence
¼ cup Panko bread crumbs
Combine the herbs, garlic, scallion and ½  tbsp of olive oil in a bowl. Wash the tuna steaks in cold water and place on a plate or pie pan, sprinkle with salt and pepper then top with the herb mixture squishing down making a nice crust on one side. Place in fridge for at least 1 hour, you can do this in the morning and take it out when you get home from work. Heat remainder of the oil in a large skillet and place the tuna herb side down for 3 minutes, flip and cook for another 3 minutes for medium well. If you like it rare it is delicious that way too, just cook for 1.5 minutes each side.

Time to get on with the Mac and Cheese, Pre-heat oven to 450 and coat a casserole dish with cooking spray. Cook the pasta according to package until al dente, drain and set aside. In a large pot melt butter over med-low, add in flour stir in a figure 8 until it is a thick slightly browned paste, add the almond milk and garlic clove bring to a low simmer and stir often for about 15-20 minutes until its thickened and it coats the spoon you are stirring with. Take the heat down to low, remove the garlic clove then dump in the pasta, stir until all coated, toss in cheese and stir until melted and evenly distributed. Move to casserole dish, sprinkle with herbs, then panko crumbs then a little more Parmesan cheese and place in oven until top is a crusty, browned and beautiful about 15 minutes.

Ready to make the corn? Place the slice of bacon in a large deep pan and cook it until crispy, remove from pan but keep it, and leave the grease in the pan that is where all the flavor comes from. Dump in the corn, almond milk, sugar and pepper stir to combine, set on a low simmer and stir often until thickened about 20 minutes. Remove from pan and crumble the bacon slice over the top.

Calories- 495
Fat- 7
Fiber- 8
Protein- 38
Carbs- 55

This is a protein packed delicious meal, perfect for a weekend dinner.  If you are looking to cut more calories just have ½ the allotted Mac and Cheese and it will shave off 100 calories! This makes for some great left overs, be the envy of the office with a plate of mac and cheese goodness!

One thought on “Herb Crusted Tuna Steaks with Mac and Cheese and Creamed Corn- 495 calories

  1. Pingback: Steak House Salad with Pom Vinegrette- 429 calories « Lose Weight by Eating!

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