Training begins tomorrow!

Tomorrow marks the first day of my new training program at the gym, called Velocity. In a nutshell, this diet and exercise program is supposed to help me shed booku pounds. Dear god, I hope so!

My new trainer, Jonathan, called me today to confirm I would be ready for his session tomorrow. He sounds nice on the phone. I'll let you know what kind of punishment he doles out when I crawl home, and get enough strength in my forearms to type.

And as soon as they send me my diet and cardio requirments, I'll share those with y'all too.

In the meantime, I'm sharing a recipe with you that I found for grilling tuna on CookingLight.com. Sounds delicious!

Grilled Tuna Sandwiches with Onions, Bell Peppers, and

Chile-Cilantro Mayonnaise

The tangy citrus quality of the mayonnaise pairs well with the grilled tuna--a favorite of Marianne Legato. When the weather is nice, prepare this on the grill. Red bell peppers are a good source of antioxidant beta-carotene, and the amount of bell peppers in just one sandwich delivers almost a whole day's requirement for vitamin C.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 2 tablespoons chopped fresh cilantro
• 6 tablespoons low-fat mayonnaise
• 1 teaspoon ground ancho chile pepper
• 1 teaspoon grated lime rind
• 1 teaspoon fresh lime juice
• 1/4 teaspoon ground chipotle chile pepper
• 5 teaspoons olive oil, divided
• 4 (1/4-inch-thick) slices Oso Sweet or other sweet onion
• 1 red bell pepper, seeded and quartered
• 1/2 teaspoon salt, divided
• 4 (5-ounce) tuna steaks (about 3/4 inch thick)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 4 (2-ounce) sandwich buns
• 4 red leaf lettuce leaves

Preparation

Heat a grill pan over medium-high heat.

Combine first 6 ingredients in a small bowl.

Brush 3 teaspoons oil evenly over onion and bell pepper; sprinkle with 1/4 teaspoon salt. Place onion and bell pepper on grill pan; cook 3 1/2 minutes on each side or until tender. Remove from pan; keep warm.

Brush 2 teaspoons oil evenly over tuna; sprinkle with remaining 1/4 teaspoon salt, cumin, and black pepper. Place tuna on grill pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.

Split buns in half horizontally. Spread mayonnaise mixture evenly over cut sides of buns. Top bottom half of each bun with lettuce, 1 bell pepper quarter, 1 onion slice, and 1 tuna steak. Cover with top halves of buns.

Nutritional Information

Calories:

434 (24% from fat)

Fat:

11.7g (sat 1.8g,mono 5.8g,poly 1.6g)

Protein:

38.9g

Carbohydrate:

41.8g

Fiber:

3.4g

Cholesterol:

64mg

Iron:

3.4mg

Sodium:

888mg

Calcium:

119mg