Print
Email
Add a photoServings: 4
Ingredients
- 2/3 c. chicken broth
- 1 Tbsp. finely-chopped fresh chives
- 1 Tbsp. finely-chopped fresh dill (or possibly 1 tspn dry dillweed)
- 1 Tbsp. coarse grain mustard
- 1 Tbsp. extra virgin olive oil
- 4 x tuna steaks - (abt 5 ounce ea)
Directions
- In a large no stick skillet, combine the broth, chives, dill and mustard. Bring to a boil over high heat, whisking frequently. Continue to boil and whisk for 3 min, or possibly till the sauce has been reduced to half it's volume. Transfer the skillet to the side of the grill rack to keep the sauce hot.
- Rub the oil over the surface of each steak. Then grill about 5 1/2 inches from the heat for 4 to 5 min, per side, or possibly till the fish is opaque throughout.
- Remove steaks from the grill, then drizzle the sauce equally over the tuna. Serve hot.
- This recipe yields 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 36 | |
| Calories from Fat 31 | 86% |
| Total Fat 3.57g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 4% |
| Potassium 41mg | 1% |
| Total Carbs 0.45g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.06g | 0% |
| Protein 0.59g | 1% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
