Grilled Tuna Steak with Lemon-Caper Butter
Add some fish to your summer diet with this savory dish that will have you and your family licking your lips.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
butter
softened |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| ½ | teaspoon |
lemon zest
grated |
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | teaspoons |
capers
drained |
*
|
| 6 | each |
tuna steaks
(8 oz), cut 3/4 inch thick |
*
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
butter
softened |
|
| 45 | ml |
lemon juice
fresh |
|
| 2.5 | ml |
lemon zest
grated |
|
| 1E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
capers
drained |
*
|
| 6 | each |
tuna steaks
(8 oz), cut 3/4 inch thick |
*
|
| 59 | ml |
vegetable oil
|
|
Directions
Mix together butter, 2 tbsp lemon juice, lemon zest, mustard, and capers. Set aside.
Prepare a hot fire.
Brush tuna steaks with oil. Drizzle remaining 1 tablespoon. lemon juice over fish.
Place steaks on a oiled grill set 4 to 6 inches from coals.
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.
