Tuna With Horseradish, Lemon and Mustard
Dinner in 20 Minutes
- Course: Main Course
- Features: Fast, Healthy
Summary:
Hot, sour and salty: That's the distinctive profile of this recipe's no-cook sauce, slathered on fish and broiled until slightly caramelized.
Prepared horseradish is a key component, and in this case, it's better than grating the fresh stuff. I usually keep a jar in the fridge for 6 months or more. Buy it for this dish, and you'll be able to use a bit of it for next week's Dinner in Minutes recipe and lots of shrimp cocktail sauce (made with homemade ketchup, for example; see related recipe).
The original recipe called for mackerel instead of tuna; any oily, dark-fleshed fish would work well.
Serve with grilled or sauteed vegetables.
4 servings
Ingredients:
- 1 1/2 tablespoons prepared (white) horseradish
- 7 ounces plain low-fat Greek-style yogurt
- Freshly ground black pepper
- 1 large lemon
- 3/4 teaspoon hot English mustard
- 1 teaspoon red wine vinegar
- Leaves from 3 sprigs flat-leaf parsley, plus more for optional garnish
- 1 1/2-pound piece tuna
- Kosher salt
Directions:
Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a rimmed baking sheet with aluminum foil.
Combine the horseradish and yogurt in a medium bowl; mix well, then add pepper to taste.
Use a grater or zester to zest the lemon (yield: 2 teaspoons), then squeeze the juice (3 to 4 tablespoons); both go into a small bowl. Stir in the mustard and vinegar, then add the lemon-mustard mixture to the horseradish mixture to form a sauce.
Coarsely chop the parsley to yield 1 1/2 tablespoons, then add to the horseradish mixture. Taste; the sauce should be hot, sour and salty. Some of the horseradish heat will mellow as the fish cooks.
Cut the tuna into 4 steaks of equal size. Season them lightly with salt and pepper on both sides, then arrange them on the baking sheet. Use all of the sauce to cover their tops and sides. Broil for 5 or 6 minutes if you like your tuna on the rare side or 8 minutes for fish that is cooked through. The sauce should be slightly caramelized on top.
Use a wide spatula to transfer the tuna to individual plates along with any sauce that might have run onto the baking sheet. Serve hot.
Recipe Source:
Adapted from "Fish Tales," by Bart van Olphen and Tom Kime (Kyle Cathie, 2010).
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