Lemon-Pepper Tuna
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ea | inch |
tuna steaks
3/4 inch thick |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
coarsely ground |
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
chicken broth
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | tablespoon |
chives
finely chopped, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
tuna steaks
3/4 inch thick |
*
|
||
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
coarsely ground |
|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
chicken broth
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
dijon mustard
|
|
| 15 | ml |
chives
finely chopped, fresh |
|
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.
