INGREDIENTS
4 tuna steaks
2 TBSP. fresh lemon juice
1/2 tsp. each salt and pepper
1/2 tsp. Mrs. Dash seasoning
1 TBSP. flour
2 TBSP. butter
1 garlic clove, chopped
1 cup chopped onion
1/2 cup white wine
4 roma tomatoes
1/2 tsp. taragon
1/2 tsp. each salt and pepper
1/2 TBSP. fish seasoning
3 TBSP. butter
1/2 cup breadcrumbs
1/2 tsp. mustard powder
1 garlic clove, chopped
2 TBSP. parsley, chopped
2 TBSP. butter, small pieces
DIRECTIONS
For the Steaks:
Sprinkle salt, pepper and Mrs. Dash on steaks.
Rub steaks with lemon juice and marinate for 1 hour in the refrigerator.
Coat steaks with flour.
Heat 2 TBSP. butter in fry pan, saute steaks on both sides.
Place steaks in warm casserole dish and keep warm.
For the Veggies:
Heat 3 TBSP. butter in a fry pan.
Saute 1 clove of garlic with onions until they are translucent.
Add wine and cook on medium heat until liquid is reduced by half.
Add tomatoes and tarragon and continue cooking for 2 minutes.
Pour over steaks and keep warm.
For the Topping:
Combine breadcrumbs, mustard, garlic and parsley; mix well.
Place on top of tuna steaks and vegetables.
Place small pieces of butter on top of breadcrumb mixture and bake at 350 degrees for 5 minutes or until thoroughly heated and butter is melted.
Serves 4.
