8 tablespoon butter, softened
3 tablespoon lemon juice, fresh
1/2 teaspoon lemon zest, grated
2 teaspoon dijon mustard
2 teaspoon capers, drained
6 each tuna steaks, (8 oz), cut 3/4 inch thick
1/4 cup vegetable oil
Mix together butter, 2 tbsp lemon juice, lemon zest, mustard, and capers. Set aside. Prepare a hot fire. Brush tuna steaks with oil. Drizzle remaining 1 tbsp. lemon juice over fish. Place steaks on a oiled grill set 4 to 6 inches from coals. Grill, turning once, until firm and opaque at center, about 10 to 12 minutes. Remove from heat and top each steak with 1 tbsp lemon-caper butter.
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