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Tuna steaks with creamy mustard sauce

2
Points®
Total Time
28 min
Prep
12 min
Cook
16 min
Serves
2
Difficulty
Moderate
Pan-searing the fish nicely chars the outside of the tuna steaks, which we cook rare to medium-rare with a little red still in the center. If you prefer your tuna well done, simply increase the cooking time. This recipe calls for 4 tuna steaks so you can use them for another meal later in the week. But if you prefer to just cook what you need for the recipe, halve the tuna quantity. Want to make this a complete meal? Serve each portion with hot cooked egg noodles to help soak up some of the delicious pan sauce and steamed or roasted broccoli florets.

Ingredients

Worcestershire sauce

1 tsp

Dijon mustard

1 tsp, whole-grain

Table salt

¼ tsp

Uncooked yellowfin tuna

20 oz, 4 yellowfin tuna steaks, 3/4-inch thick

Olive oil

2 tsp

Scallions

3 medium, sliced

Garlic

1 clove(s), minced

Reduced sodium chicken broth

½ cup(s)

Cornstarch

1 tsp

Fat free half and half creamer

3 Tbsp

Brandy

⅛ fl oz, (optional)

Instructions

  1. Combine the Worcestershire sauce, mustard, and salt in the bottom of a shallow dish. Add the tuna, turning to coat both sides; let stand 5 minutes to marinate.
  2. Heat 1 tsp of the oil in a large nonstick skillet over medium heat. Add tuna and cook until golden on the outside but still a little red in the center, 2-3 minutes on each side. Transfer 2 of the tuna steaks to a plate to cool, then cover and refrigerate for up to 2 days for later use. Transfer the 2 remaining tuna steaks to 2 serving plates; cover lightly with a foil tent and keep warm.
  3. Heat the remaining 1 tsp oil in the same skillet. Add the scallions and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add the broth and bring to a boil. Reduce the heat and simmer, uncovered, until the mixture is reduced by about one-third, about 2 minutes.
  4. Dissolve the cornstarch in the half-and-half in a small bowl. Stir into the broth mixture in the skillet. Cook, stirring constantly, until the sauce simmers and thickens. Remove the foil from the 2 reserved tuna steaks; pour the sauce over the tuna.
  5. Serving size: 1 tuna steak and 3 tbsp sauce

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