Directions:

Preheat broiler. Brush tuna steaks with olive oil. Cook the tuna under a preheated broiler for 4 minutes on each side, depending on the thickness of the tuna.

While tuna is cooking, saute mango, apple, onion and poblano pepper in butter on medium heat until tender, approximately 3 minutes. Add vinegar and cook for 3 more minutes. Add NatraTaste sugar substitute and spices and cook for 1 additional minute, stirring constantly.

Transfer the tuna steaks to warm serving plates and top with apple mango compote and serve immediately.

Preparation Time: 25 minutes

Makes 4 Servings

Per serving: 347 calories, 28 g protein, 16 g carbohydrates (13 g net carbohydrates), 3 g fiber, 19 g fat, 60 mg cholesterol, 113 mg sodium

Ham With Sweet & Spicy Plantain Chutney

• 2 packets NatraTaste(r) sugar substitute
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 8-ounce center cut smoked ham slices, approximately 1/2" thick
• 1 soft, ripened plantain, cut into rounds, approximately 1/2" thick
• 1 cup fresh pineapple wedges (approximately 1/2 fresh pineapple)
• 1 poblano pepper, diced
• 2 tablespoons butter
• 1 can (15-ounce) black beans

In a small bowl, combine NatraTaste sugar substitute, cinnamon, cloves and cayenne pepper. Set aside.

Heat the oil in a large skillet. Add the ham slices and saute for 2-3 minutes, turning once. Set the ham aside and keep warm.

In a saute pan, melt butter and saute plantains, pineapple and poblano pepper for 5 minutes. Add black beans (do not drain) to the plantain mixture. Cook for an additional 2 minutes on low heat. Remove from heat and evenly blend in NatraTaste sugar substitute cayenne spice mixture.

Transfer ham to serving plates and serve immediately with chutney.

Preparation Time: 30 minutes

Makes 4 Servings