Buttery Tuna with Eggplant

Instructions

1. 1

   Olive oil 2 6 1/2 oz. cans Italian tuna, packed in olive oil 3 Tbsp. drained capers 1/2 cup unsalted butter, softened 2 Tbsp. coarsely chopped basil capers Small basil leaves Slice the eggplant in 12 1-inch slices on a slight diagonal. Brush with olive oil and grill or broil until tender and browned. Let cool. Drain the tuna. Place in a food processor with the capers and butter. Process until smooth. Transfer to a bowl and stir in the basil Spread 1 Tbsp. of the mousse on each piece of eggplant. Garnish with a caper and basil leaf. Tuna Mousse Total Carbohydrates: 1 Total Carbohydrates minus Fiber: .5 Total Carbohydrates per Tablesp: .056 Eggplant Total Carbohydrates: 26. Total Carbohydrates Minus Fiber: 10. Carbohydrates per Serving: 2. 72 ©2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com

2. 2

   Per Serving Total Carbohydrates: 2. Tabil Spice Mixture