Tuna Steaks With Dijon Sauce Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 2 cupsfusilli | ||
| 4 tuna steaks (6 ounces each) | ||
| Lemon juice | 2 Tablespoon | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Dijon Mustard | 1 Teaspoon | |
| 1/4 teaspoon grated lemon rind | ||
| Minced dill | 1 Tablespoon | |
Directions
Cook the pasta in a large pot of boiling water until just tender, about 8 minutes.
Drain, transfer to a bowl, and keep warm.
While the pasta is cooking, arrange the fish in a 7" X 11" baking dish with the thickest portions facing toward the outside of the dish.
Sprinkle with 1 tablespoon of the lemon juice.
Cover with wax paper and microwave on high for 6 minutes, or until the fish is just firm and opaque throughout.
In a 1-quart saucepan, combine the stock, margarine or butter, cornstarch, mustard, lemon rind, and the remaining 1 tablespoon lemon juice.
Stirring constantly, bring to a boil over medium heat and cook until clear and thickened.
Serve the sauce over the tuna and pasta.
Sprinkle with the dill.
Drain, transfer to a bowl, and keep warm.
While the pasta is cooking, arrange the fish in a 7" X 11" baking dish with the thickest portions facing toward the outside of the dish.
Sprinkle with 1 tablespoon of the lemon juice.
Cover with wax paper and microwave on high for 6 minutes, or until the fish is just firm and opaque throughout.
In a 1-quart saucepan, combine the stock, margarine or butter, cornstarch, mustard, lemon rind, and the remaining 1 tablespoon lemon juice.
Stirring constantly, bring to a boil over medium heat and cook until clear and thickened.
Serve the sauce over the tuna and pasta.
Sprinkle with the dill.
Chef
