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Grilled Tuna Steak with Lemon-Caper Butter
| Ingredients | |||
| 8 | tablespoon | butter, softened | |
| 3 | tablespoon | lemon juice, fresh | |
| 1/2 | teaspoon | lemon zest, grated | |
| 2 | teaspoon | dijon mustard | |
| 2 | teaspoon | capers, drained | |
| 6 | each | tuna steaks, (8 oz), cut 3/4 inch thick | |
| 1/4 | cup | 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 tbsp. 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 tbsp lemon-caper butter. | |||
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