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Tomatillo Soup with Fresh Tuna - Makes 4 servings.
(Adapted from a recipe in Kinkead’s Cookbook)

• 1 poblano chili pepper
• 3 garlic cloves, chopped
• 1 can (4 oz.) green chiles, drained
• 1 large onion, preferably white, cut crosswise into 1/2-inch slices
• 3/4 lb. tomatillos, husked and halved crosswise
• 1 1/2 packed cups cilantro leaves
• 2 cups fat-free, reduced sodium chicken
• Salt, according to taste
• 1 Tbsp. extra virgin olive oil
• 3/4 lb. yellowfin or albacore tuna, cut in 3/4-inch cubes
• 1/2 peeled avocado, diced, for garnish
• 1/4 cup chopped scallion, for garnish
• 16 tortilla chips, crumbled, for garnish
• broth, divided

Roast the poblano pepper over an open flame until its skin blisters. Seal it in a paper bag to steam for 10 minutes. Using your fingers, slip off the skin. Seed and chop the pepper. Place it in a blender. Add the garlic, canned chiles and cilantro. Set aside.

Heat a heavy skillet over medium-high heat. When hot, add the onion slices in one layer. Cook until grilled in places, 1 minute. Turn and grill on the other side, 1 minute. Transfer to a plate. Pan-grill the tomatillos, cut side down, until dark brown in places, about 2 minutes. Turn and cook until they brown in spots on the rounded side, 2 minutes. Transfer them to the plate.

Coarsely chop the tomatillos and onions. Add them to the blender along with 1 cup of the broth. Process into a pulpy purée. Transfer to a deep saucepan. Stir in remaining broth. Season to taste with salt. Over medium heat, bring to a boil. Transfer to 4 shallow soup bowls.

Rinse and dry the skillet. Add the oil and heat over medium-high heat. Add the tuna chunks, searing and turning them until they are opaque all the way through, about 3 minutes. Divide the fish among the bowls. Garnish with avocado, scallions and tortilla chips. Serve.

Per serving: 181 calories, 5 g. total fat (less than 1 g. saturated fat), 11 g. carbohydrate, 23 g. protein, 3 g. dietary fiber, 434 mg. sodium.