Chili and lime have become classic summer flavors, adding zest to a variety of dishes both bold and delicate. In this super-simple dish, the chili and lime give savory tuna an added depth that turns a plain-Jane meal into something special. For a quick summer supper, pair with broiled asparagus and corn on the cob.
Broiled Tuna Steaks with Chili-Lime Butter
- 4 4-ounce tuna steaks
- 2 limes
- 5 T butter
- 1 t ground chili pepper of your choice
- dash of salt
Zest the limes and, in a small bowl, combine the zest with 3-4 T butter, the chili pepper, and a dash of salt. Mix well and set aside.
Preheat the broiler.
Melt the remaining butter and brush over both sides of the tuna steaks. Arrange them on a cookie sheet. Slice the zested limes in half and squeeze to drizzle lime juice over each fish steak.
Place the cookie sheet under the broiler, about 4 inches from the heat. Broil for 3-4 minutes, then turn the fish over, drizzle with lime juice, and broil an additional 3-4 minutes. Serve topped with 1/4 of the chili-lime butter.