Grilled tuna with mustard-dill sauce
Uncooked bluefin tuna
1¼ pound(s), four 5 oz fillets cut about 1 1/4-inch thick
Olive oil cooking spray
½ tsp, or to taste
¼ tsp, or to taste
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
- 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.
- 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.
- Serve sauce hot or at room temperature. Yields 1 tuna fillet and about 2 tablespoons of sauce per serving.