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Ingredientes
- 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)
Direcciones
- 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.
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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% |
