| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
All newly t, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tuna steaks; 3/4 inch thick |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Coarsely ground black pepper |
| 1 |
tb |
Oil |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Country-style Dijon mustard |
| 1 |
tb |
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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”