DIRECTIONS
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil and spray lightly with nonstick spray.
Place fillet on foil and set aside.
In a small bowl, combine herbs, garlic, salt, pepper, lemon juice and olive oil.
Spread mixture over tuna and let sit for at least 15 minutes or up to an hour in the refrigerator.
Roast for 10 to 12 minutes in oven.

Rice Pilaf:
3 cups chicken stock
1 cup water
6 TBSP. butter, divided
1/2 cup finely diced onion
2 cups long-grain rice (do not use instant)
2 tsps. lemon zest
1 TBSP. lemon juice
2 TBSP. chopped fresh parsley
2 TBSP. chopped fresh thyme
1/2 cup sliced almonds

Preheat oven to 350 degrees.
In a medium saucepan, bring chicken stock and water to a simmer.
In a large, ovenproof saucepan melt 4 TBSP. butter; add onions and saute until soft.
Add rice and stir until completely coated with butter.
Measure 3 1/4 cups of simmering chicken stock; add to rice.
Bring rice to a boil, add lemon zest, lemon juice and fresh herbs.
Cover tightly.
Bake for 18 to 20 minutes until liquid is absorbed and rice is done.
Place rice in bowl, fluff with fork and stir in remaining butter and almonds.
On a large platter, place the rice and top with the tuna fillet.
Serves 8.