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Method :
In a
large nonstick skillet, combine the broth, chives, dill, and
mustard. Bring to a boil over high heat, whisking frequently.
Continue to boil and whisk for about 3 minutes, or until the sauce
has been reduced to half its volume. Transfer the skillet to the
side of the grill rack to keep the sauce warm. Rub the oil over the
surface of each steak. Then grill about 5 1/2" from medium heat for
4 to 5 minutes per side, or until the fish is opaque throughout
(test with a sharp knife). Remove from the grill, then drizzle the
sauce over the tuna.
Serve warm..
Makes 4 servings
Per Serving :
184 calories, 4.8 g fat, 0 g fiber, 62
mg cholesterol, 124 mg sodium
Tip : To add hot coals to a grill,
punch holes in the side of a coffee can, fill it with self-lighting
briquettes,
and toss in a lit match. In 15 minutes, put on oven mitts and empty the
can into your grill.
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