Tuna Steaks With Dijon Sauce
|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)|
|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.