From my table to yours...
Tuna with Horseradish, Lemon and Mustard
Ingredients:
- 1 1/2 T prepared horseradish
- 7 ounces plain low-fat Greek-style yogurt
- Fresh ground black pepper
- 1 lemon
- 1 t hot English mustard
- 1 t red wine vinegar
- Leaves from 3 sprigs of flat leave parsley (save some for garnish too)
- 1 1/2 # piece of tuna
- Kosher salt
Directions
- Move the oven rack to 5 inches from the broiler; preheat broiler.
- Line a rimmed baking sheet with foil.
- Combine the horseradish and yogurt. Add pepper to taste.
- Using a grater, zest the lemon (2t) then squeeze the juice (3-4T) into a small bowl. Stir in the mustard and vinegar.
- Add to the lemon-mustard mixture to the horseradish mixture to form a sauce.
- Coarsely chop the parsley to yield 1 1/2 T, then add to the horseradish mixture.
- Taste; the sauce should be hot, sour and salty. Some of the horseradish heat will mellow as the fish cooks.
- Cut the tuna into 4 steaks of equal size. Season lightly with S&P and arrange on baking sheet.
- Use all of the sauce to cover the top of each piece of fish.
- Broil for 5 or 6 min (if you like your tuna on the rare side)
- The sauce should be slightly caramelized on the top.
Serve smoking hot!
