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Grilled Tuna With Lemon Butter Sauce

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Grilled Tuna with Lemon Butter Sauce
2008-07-25 Main Dish
4.9 99

Wow your friends with this one: grilled tuna steaks with a creamy, lemon-butter sauce.

  • Servings: 4


6 oz Yellowfin Tuna Steaks
2 cups Milk
1 tsp Salt
1½ tsp Pepper
1½ tsp Garlic Powder
Lemon Butter Sauce:
1 cup Dry White Wine
1 Lemon, quartered and chopped
1 Tbsp Minced Onion
1 Tbsp Minced Garlic
½ cup Heavy Cream
2 sticks Plus One Tbsp Unsalted Butter
1 tsp Salt
⅛ tsp Pepper
1 Tbsp Cilantro, finely chopped


Place tuna and milk in a resealable plastic bag; seal and refrigerate 4 hours turning frequently. Combine wine, lemon and shallots and bring to a boil. Reduce heat to medium low and simmer until reduced by half, stirring occasionally and mashing lemon with the back of spoon to break up into pieces. Add garlic and cream then cook until reduced by half. Whisk in butter, one tablespoon at a time, until all butter is incorporated and sauce coats the back of the spoon, being careful to prevent sauce from getting too hot and breaking. Whisk in salt and pepper. Strain through a fine mesh strainer into a bowl. Fold in cilantro and cover to keep warm. Preheat grill to medium high heat. Remove tuna from milk and pat dry. Discard milk. Sprinkle both sides of tuna with salt, pepper and garlic powder; rub in. Grill tuna 3-5 minutes on each side until firm turning 1/4 turn, half way through, on each side to obtain grill mark crossing pattern. Serve with lemon butter sauce drizzled over top.

Helpful Tips:

My girlfriend had never had tuna that didn't come from a can. She thought it would taste fishy. The milk bath kills the fishy taste.