Chicago Tribune Preparation time: 10 minutes Cooking time: 10 minutes Yield: 4 servings 1. Boil vinegar with 1/2 of the rosemary branch until vinegar is reduced by half, about 3 minutes. Set aside. 2. Pat tuna dry and press light coat of pepper onto both sides of each fillet. 3. Heat 1 tablespoon of the oil in large non-stick skillet over high heat. Add tuna and sear well on both sides. Continue to cook to desired doneness, 3 to 5 minutes, depending on taste. Squeeze lemon over and remove from heat. 4. While fish is cooking, mince remaining rosemary. Toss tomatoes with rosemary, remaining 1 tablespoon oil, salt and pepper to taste. 5. Place tuna on serving plates. Spoon tomatoes over each fillet; drizzle lightly with vinegar. Serve hot or at room temperature. Nutrition information per serving: Calories ...... 200 Fat ............ 8 g Cholesterol .. 55 mg Sodium ...... 50 mg Carbohydrates .. 4 g Protein ....... 27 g Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997