Horseradish gives special texture and tang to many dishes from scrambled eggs and salad dressings to meat and fish. To salute this ancient root, I've created a simple, glazed, fresh tuna steak with horseradish.

Meaty and delicious, tuna steaks can dry out easily and need to be carefully cooked. It's best to undercook them a little. The tuna will continue to cook in its own heat when removed from the stove. A rule of thumb is to measure the steak at its thickest point and to cook it 8 minutes per inch of thickness to cook it through. If you like your tuna rare, make sure your pan is smoking-hot and sear the tuna about two minutes per side if 1 inch thick, one minute per side if thinner.

Finish this quick meal with Sauteed New Potatoes placed on a bed of fresh spinach.

This meal contains 497 calories with 25 percent of calories from fat. Makes 2 servings.

Ingredients:

2 1/2 tablespoons orange marmalade

1 tablespoon prepared horseradish

1/2 tablespoon Dijon-style mustard

2 teaspoons olive oil

3/4 pound fresh tuna steak

Salt and freshly ground black pepper, to taste

Directions:

Mix the marmalade, horseradish and mustard together. Set aside.

Heat the oil over high heat in the skillet used for potatoes (recipe at right). Sear the tuna for 2 minutes for a 1-inch piece. Turn and salt and pepper the cooked side.

SAUTEED NEW POTATOES

Ingredients:

3/4 pound new potatoes

1 tablespoon olive oil

1 teaspoon minced garlic

4 cups washed, ready-to-eat spinach

Salt and freshly ground black pepper, to taste

Directions:

Wash the potatoes; do not peel. Place in a microwave-safe bowl and microwave on high for 5 minutes. Heat the oil in a medium skillet over medium-high heat. Add the garlic and spinach. Cook spinach for 1 minute or until it just starts to wilt. Remove and divide between 2 dinner plates. Add microwaved potatoes to skillet and saute for 5 minutes to brown slightly. Spoon potatoes over spinach. Add the salt and pepper to taste.