Yield: 4 servings
4 x 6oz Ahi Tuna Steaks
1/4 cup Lemon Pepper
2 Tbsp Safflower Oil
2 Tbsp Butter
1 cup Wild Mushroom Sherry Sauce
1/3 cup Sour Cream
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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