Photo of Grilled tuna with mustard-dill sauce by WW

Grilled tuna with mustard-dill sauce

Total Time
27 min
15 min
12 min
Tuna dressed with a creamy mustard sauce makes an elegant, yet quick dinner. Easy enough for a weeknight family dinner, yet special enough to serve to company, the grilled tuna is simply seasoned with salt, pepper and olive oil. We call for the lighter half-and-half instead of the heavier cream because the butter in the sauce helps increase the fat percentage. The dill in the sauce makes a beautiful marriage of flavors with the mustard and lemon zest, and makes a nice garnish for this dish. And the rich sauce provides the tuna with extra moisture. Serve this dish with haricots verts and roasted potatoes.


Uncooked bluefin tuna

1¼ pound(s), four 5 oz fillets cut about 1 1/4-inch thick

Olive oil cooking spray

4 spray(s)

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Salted butter

1 Tbsp

Uncooked shallot(s)

2 small, or 1 large, chopped

Fat free creamer

1 cup(s), such as fat-free half-and-half


4 tsp, grainy


1 Tbsp, fresh, chopped

Lemon zest

1 Tbsp


  1. Preheat grill to medium. Coat tuna with olive oil cooking spray; sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper, or to taste. Grill 4 to 6 minutes per side, until desired degree of doneness.
  2. Meanwhile, brown butter in a small saucepan over medium-high heat. Add shallots and cook until they begin to brown, about 1 minute. Reduce heat to medium and add half-and-half; cook until slightly thickened and mixture coats the back of a spoon, about 5 minutes. Stir in mustard; remove from heat and stir in dill, zest, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
  3. Serve sauce hot or at room temperature. Yields 1 tuna fillet and about 2 tablespoons of sauce per serving.