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Recipe from: dicentra
8 tablespoons butter, softened
3 tablespoons lemon juice
½ teaspoon grated lemon zest
2 teaspoons Dijon mustard
2 teaspoons capers, drained
48 ounces tuna steaks, ¾ inch thick
¼ cup vegetable oil
Mix together butter, 2 tablespoons lemon juice, lemon zest, mustard and capers. Set aside.
Prepare hot grill. Brush tuna steaks with oil. Drizzle remaining lemon juice over fish. Place steaks on oiled grill. Grill, turning once, until firm and opaque at center, about 10 to 12 minutes. Remove from heat and top each steak with 1 tablespoon lemon-caper butter.