INGREDIENTS
1 cup finely chopped English cucumber
½ cup sour cream
¼ cup chopped red onion
1 TBSP. chopped fresh tarragon
2 tsp. red wine vinegar
3/8 tsp. salt, divided
½ tsp. black pepper, divided
4 tuna fillets
DIRECTIONS
Prepare grill.
Combine cucumber and next 4 ingredients in a small bowl.
Stir in 1/8 tsp salt and ¼ tsp. pepper.
Cover and chill until ready to use.
Sprinkle fish evenly with remaining salt and pepper.
Place fillets on grill rack coated with cooking spray.
Grill 4 to 5 minutes on each side or until fish flakes easily with a fork.
Serve with sour cream mixture.
Serves 4.
