| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tuna | 6 | Servings | |
INGREDIENTS
| 8 | T | Unsalted butter, softened |
| 3 | T | Fresh lemon juice |
| 1/2 | t | Grated lemon zest |
| 2 | t | Dijon mustard |
| 2 | t | Capers, drained |
| 6 | 8-oz tuna steaks, cut 3/4-in | |
| thick | ||
| 1/4 | c | Vegetable oil |
INSTRUCTIONS
Mix together butter, 2 tbsp lemon juice, lemon zest, mustard, and capers. Set aside. 2. 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. 3. Remove from heat and top each steak with 1 tbsp lemon-caper butter. Recipe by: 365 BBQ recipes, p. 103 (#174) Posted to MC-Recipe Digest V1 #602 by Diana Stephens <[email protected]> on May 8, 1997
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