Lemon Pepper Tuna
Larissa Batoyan, Class of 2001, as printed in "What's Cookin: Academy of Our Lady of Guam Cookbook"
4 tuna* steaks, 3/4 inch thick
1/2 tsp salt
1/2 tsp black pepper, coarsely ground
1 Tbs oil
1/2 cup chicken broth
1 Tbs lemon juice
1 Tbs country style Dijon mustard
1 Tbs chives, finely chopped (substitute green part of scallions if chives are unavailable)
Sprinkle both sides of tuna with salt and pepper. Heat oil in heavy skillet over medium-high heat. Add tuna, cook until browned on both sides and just pink in the middle, about 8 minutes. Transfer tuna to platter. Deglaze skillet chicken broth and lemon juice. Bring to a boil. Remove from heat and stir in mustard and chives. Spoon sauce over tuna. Serve immediately.
*You can get fresh tuna from Tidewater Distributors at their Cabras location or Tamuning store located on Chalan San Antonio next to the Tamuning Mayor's office. Tidewater Fish Report
Yield: 4 Servings
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