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First, roll each tuna steak in the lemon pepper. Heat the safflower oil with the butter in a large skillet and saute the tuna steaks for 5 minutes per side. While steaks are
cooling, heat the Sherry sauce in a sauce pan. Whip in the sour cream. When the steaks are ready to serve, pour the sauce over the tuna steaks and garnish with fresh parsley and lemon wedges.
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