Recipe: Ahi with sweet and sour lemon sauce

Total time: 10 minutes

Servings: 4

1 pound ahi fillet

2 teaspoons sweet and sour lemon sauce (see recipe)

Freshly ground black pepper for sprinkling

4 thin shavings of tuna bottarga (preferably using a truffle shaver)

1. Using a very sharp, straight knife, cut the yellowtail lengthwise in half, then cut each piece in half lengthwise again so that you have four long pieces. Cut away the tip ends so that the four pieces are fairly rectangular and of equal thickness. Cut each of the four pieces on the bias into slices one-fourth-inch thick, making clean, sure cuts. There should be at least 16 slices, though the size and shape of the fillets may allow for more or less.

2. Arrange four pieces on each plate, put a few dots of the sauce around the fish and garnish with a grind of black pepper and the shavings of bottarga.

Each serving: 191 calories; 28 grams protein; 2 grams carbohydrates; 1 gram fiber; 7 grams fat; 2 grams saturated fat; 75 mg. cholesterol; 255 mg. sodium.