Lemon-pepper tuna
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tuna steaks; 3/4 inch thick | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Coarsely ground black pepper |
| 1 | tablespoon | Oil |
| ½ | cup | Chicken broth |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Country-style Dijon mustard |
| 1 | tablespoon | Finely chopped fresh chives |
Directions
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@... on Jul 21, 1997
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