|Olive oil||2 tablespoons|
|Red wine vinegar||2 tablespoons|
|Fresh basil, chopped||1 tablespoon|
|Dried tarragon||1 teaspoon|
|Dried thyme||½ teaspoon|
|Garlic clove, minced||1|
|Reduced-fat mayonnaise||2 tablespoons|
|Tuna steaks*||2 (6-ounce)|
- In a medium bowl, whisk together oil, vinegar, basil, tarragon, thyme, and garlic. Combine 1 tablespoon marinade with mayonnaise, stir until smooth, and set aside. Combine tuna and remaining marinade in a large plastic resealable bag and marinate 30 minutes, turning once.
- Prepare grill. Grill fish 2-5 minutes per side, until it reaches desired degree of doneness. Top with herbed mayonnaise and serve.
5 very lean meats; 3 fats
Side Suggestions: Baked Sweet Potatoes
Scrub 2 small sweet potatoes and prick them several times with a fork. Wrap potatoes loosely in paper towels and microwave on high 10 minutes, or until cooked through, turning halfway through.
Side Suggestions: Tossed Salad
|Saturated Fat||3 g|
|Dietary Fiber||0 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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