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Broiled Tuna Steaks with Chili-Lime Butter

Chili and lime have become classic summer flavors

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

(serves 4)


Ingredients:

  • 4 4-ounce tuna steaks
  • 2 limes
  • 5 T butter
  • 1 t ground chili pepper of your choice
  • dash of salt

To make:

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.

 

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Broiled Tuna Steaks with Chili-Lime Butter
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