The sauce is definitely the star of this recipe. It said to "drizzle" onto the fish but after my first taste, the sauce got drizzled onto the peas, and rice. Oh yeah, it was that good. It's got this whole sweet and tangy thing going on that went really well with the tuna. I actually ended up saving the left over sauce to put on chicken or pork chops down the road.
Recipe from AllRecipes
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 2 (1 1/4-inch-thick) tuna steaks
- 1/4 cup spicy brown mustard
- 1 teaspoon mustard powder
- 3 tablespoons white sugar
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 3 tablespoons dried dill
- Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
- Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.