| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Tuna |
6 |
Servings |
INGREDIENTS
| 8 |
tb |
Unsalted butter, softened |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Grated lemon zest |
| 2 |
ts |
Dijon mustard |
| 2 |
ts |
Capers, drained |
| 6 |
|
8-oz tuna steaks, cut 3/4-in thick |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
1. 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 <mdstephe@ix.netcom.com> on May 8, 1997
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