1/2 pound sushi grade ahi tuna steak Zest of one large lemon + the juice of 1/2 the lemon 1/4 tsp Worcestershire 1/4 tsp Dijon mustard 1/2 3oz jar of capers 1 1/2 tsp olive oil 3Tbsp 0% fat free GREEK yogurt Two Tbsp fresh chopped dill 2tsp pine nuts (optional) Salt and pepper to taste Pre heat oven to 400 degrees Drain capers and place on lined cookie sheet with non stick sprayed parchment paper Bake capers until crispy 5-7 min depending on your oven but let them get dry and crispy Finely dice tuna, add the olive oil, 1/2 of the zest, 1 tsp of the pine nuts, and 1 tbsp of the dill, Worcestershire , and Dijon. Combine well, add salt and pepper to taste. In a separate bowl combine the lemon juice (a little at a time) to the yogurt, the second Tbsp of dill , and again salt and pepper to taste (you can add a splash of tabasco) if you like. Mix well. Place tuna in a ring mold Then spread the dill yogurt on top add layer of the crispy capers and the second tsp of pine nuts with the rest of the lemon zest! **Tasty tip** (pine nuts are added calories you may want to do without) Serve on your favorite cracker or on rounds of cucumber. #verylowcalorie
