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Tuna Steaks With Dijon Sauce

Microwaverina's picture
  Fusilli 2 Cup (32 tbs)
  Tuna steaks 24 Ounce (4 Steaks, 6 Ounce Each)
  Lemon juice 2 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Teaspoon
  Cornstarch 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Grated lemon rind 1⁄4 Teaspoon
  Minced fresh dill 1 Tablespoon

Cook the pasta in a large pot of boiling water until just tender, about 8 minutes.
Drain, transfer to a bowl, and keep warm.
While the pasta is cooking, arrange the fish in a 7" X 11" baking dish with the thickest portions facing toward the outside of the dish.
Sprinkle with 1 tablespoon of the lemon juice.
Cover with wax paper and microwave on high for 6 minutes, or until the fish is just firm and opaque throughout.
In a 1-quart saucepan, combine the stock, margarine or butter, cornstarch, mustard, lemon rind, and the remaining 1 tablespoon lemon juice.
Stirring constantly, bring to a boil over medium heat and cook until clear and thickened.
Serve the sauce over the tuna and pasta.
Sprinkle with the dill.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1836 Calories from Fat 356

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 11.6 g57.8%

Trans Fat 0 g

Cholesterol 307.9 mg102.6%

Sodium 447.6 mg18.7%

Total Carbohydrates 157 g52.2%

Dietary Fiber 7.8 g31.2%

Sugars 9.7 g

Protein 187 g374.7%

Vitamin A 322.9% Vitamin C 47.3%

Calcium 9.4% Iron 65.1%

*Based on a 2000 Calorie diet

Tuna Steaks With Dijon Sauce Recipe