Makes 4 servings
2/3 c fat-free chicken broth
1 T finely minced fresh chives
1 T finely minced fresh dill
or 1 t dried
1 t coarse-grain mustard
1 T olive oil
4 tuna steaks, 5 oz. each
In a large nonstick skillet, combine the broth, chives, dill and mustard. Bring to a boil over high heat, whisking frequently. Continue to boil and whisk for about 3 minutes or until the sauce has been reduced to half its volume. Transfer the skillet to the side of the grill rack to keep the sauce warm.
Rub the oil over the surface of each steak. Then grill about 5 1/2" from medium heat for 4 to 5 minutes per side or until the fish is opaque throughout (test with a sharp knife).
Remove from the grill, then drizzle the sauce over the tuna.
2/3 c fat-free chicken broth
1 T finely minced fresh chives
1 T finely minced fresh dill
or 1 t dried
1 t coarse-grain mustard
1 T olive oil
4 tuna steaks, 5 oz. each
In a large nonstick skillet, combine the broth, chives, dill and mustard. Bring to a boil over high heat, whisking frequently. Continue to boil and whisk for about 3 minutes or until the sauce has been reduced to half its volume. Transfer the skillet to the side of the grill rack to keep the sauce warm.
Rub the oil over the surface of each steak. Then grill about 5 1/2" from medium heat for 4 to 5 minutes per side or until the fish is opaque throughout (test with a sharp knife).
Remove from the grill, then drizzle the sauce over the tuna.
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