| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
All newly t, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tuna steaks, 3/4 inch thick |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Coarsely ground black pepper |
| 1 |
T |
Oil |
| 1/2 |
c |
Chicken broth |
| 1 |
T |
Lemon juice |
| 1 |
T |
Country-style Dijon mustard |
| 1 |
T |
Finely chopped fresh chives |
INSTRUCTIONS
Sprinkle both sides of tuna with salt and pepper. Heat oil in nonstick
skillet over medium-high heat. Add tuna; cook until browned on both
sides and just slightly pink in center, about 8 minutes. Transfer tuna
to platter. To same skillet, add chicken broth and lemon juice. Heat
to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce
over tuna. Serve immediately. Recipe by: Unknown Cooking Magazine
Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997
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