4 tablespoon butter -- at room temperature
1/2 teaspoon anchovy paste
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
salt
freshly-ground black pepper
4 tuna steaks -- about 1 inch thick
-- (about 2 pounds in
-- all)
1 tablespoon cooking oil
Instructions:
1. Light the grill or heat the broiler. 2. In a small bowl, combine
the butter, anchovy paste, lemon juice, parsley, and a pinch each
of salt and pepper. 3. Coat the tuna with the oil. Sprinkle with 1/2
teaspoon salt and 1/4 teaspoon pepper. 4. Cook the tuna for 4 minutes.
Turn and cook until done to your taste, 3 to 4 minutes longer for
medium rare. Top the hot fish with the flavored butter. Fish Alternatives:
The lemon anchovy butter would also be very good with grilled halibut,
swordfish, or salmon steaks. Variation: Grilled Tuna with Sun-Dried-Tomato
Basil Butter Mix 1 tablespoon chopped fresh basil, 3 chopped oil-packed
or reconstituted sun-dried tomatoes, and a pinch each of salt and
pepper into 4 tablespoons room-temperature butter. Use this mixture
in place of the lemon anchovy butter.
