Replace the bacon in your BLT with lean lightly grilled tuna and you've got a fit and scrumptious snack. I've also swapped out the bread for Boston lettuce for a sushi-inspired meal!

:

6 oz sushi-grade ahi tuna
1-1 ½ tbsp Sriracha hot chili sauce, depending on your heat preference
¼ cup organic nonfat plain greek-style yogurt
2 organic roma or plum tomatoes, diced
8 small organic boston lettuce leaves
Blacking redfish seasoning (Chef Paul Prudhomme's), to taste
1 tsp extra-virgin olive oil

1. Season ahi tuna with blacking redfish seasoning, to taste. Heat grill to medium-high. Lightly coat tuna on all sides with extra-virgin olive oil. Sear tuna for 30 seconds per side. Remove from grill and refrigerate for 30 minutes. Slice tuna into thin slices and set aside. 2. In a small bowl, whisk together Sriracha sauce and yogurt until combined; set aside.
3. To assemble, place 2 tbsp tomatoes into each lettuce leaf. Top with 1-1 ½ tsp Sriracha yogurt and 1 slide tuna. Roll lettuce gently to enclose ingredients, using a toothpick to secure, if desired. Repeat assembly with remaining ingredients, and serve cold or immediately.