Grilled Tuna With Mustard-Dill Sauce - 1g Carbs, Trace Fiber
1 1/4 pounds bluefin tuna, 4, 5 oz. fillets cut about 1 1/4" thick
Olive oil cooking spray
1/2 teaspoon salt to taste
1/4 teaspoon freshly-ground black pepper to taste
1 tablespoon butter
2 small shallots, chopped
1 cup fat-free half-and-half
4 teaspoons grainy mustard
1 tablespoon chopped fresh dill
1 tablespoon lemon zest
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.
Makes 4 servings
Calories 235, Fat 10 g, Carbs 1 g, Sodium 443 mg, Fiber trace.
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