1/3 cup cooked brown rice 1 cup spaghetti squash 3 ounces tuna steak 1/4 cup diced tomatoes 1 tsp chopped parsley
1 lime
1 cup arugula 1 lemon
2 yellow cherry tomatoes 1 tsp balsamic vinegar
Directions 1. Cook the brown rice according to package directions. Use a measuring cup to make the molded presentation.
2. Cut the spaghetti squash in half and remove the seeds. Cook the squash in the microwave, cut side down, in a covered dish, for 10 minutes or until soft enough to pierce with a sharp knife. When ready to serve, scrape the squash out of the shell with a fork and twist into a neat, round pile on the plate.
3. Grill or broil the tuna steak until done. Top with the toma- toes, parsley and lime juice.
4. Assemble the salad on the plate; pile the arugula high and top with balsamic vinegar and cherry tomatoes (we used golden cherry tomatoes).