INGREDIENTS
4 tuna fillets
Nonstick cooking spray
1 TBSP. fresh dillweed, snipped
1/2 tsp. salt
1/4 tsp. black pepper
2 medium zucchini or yellow squash, cut in 1/4-inch slices
1 cup grape or cherry tomatoes, halved
4 green onions, cut into 1-inch pieces
1 TBSP. Dijon mustard
DIRECTIONS
Preheat oven to 450 degrees.
Rinse fish and pat dry with paper towels. Set aside.
Line a 15x10x1 in. baking pan with foil and lightly coat with cooking spray. Set aside.
In a small bowl, combine dillweed, salt and pepper. Set aside.
In a large bowl, combine zucchini, tomatoes and onions.
Generously coat vegetables with the cooking spray.
Sprinkle with half of the dillweed mixture, tossing to coat evenly.
Spoon vegetable mixture into one side of the prepared baking pan.
Place fish in other side of pan.
Stir mustard into remaining dillweed mixture.
Spread this mixture evenly over the fish.
Bake uncovered 4 to 6 minutes or until fish begins to flake when tested with a fork and zucchini is fork tender.
Serves 4.
