Combine wine, water, peppercorns, dry mustard, parsley, garlic and salt in a skillet large enough to hold the tuna. Bring to a boil.
Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. dry white wine | ||
| 1 c. water | ||
| ½ tsp. whole black peppercorns | ||
| ¼ tsp. dry mustard powder | ||
| 5 sprigs fresh parsley | ||
| 1 clove(s) garlic, cut in half | ||
| ½ tsp. Hy-Vee salt | ||
| 4 (4-oz. each) ahi tuna steaks |
Things To Grab
- Large skillet
Directions
Add tuna to skillet. Simmer gently until tuna reaches desired doneness. For rare to medium, cook 1 to 3 minutes per side. For medium to medium-well, cook 3 to 5 minutes per side. For medium-well to well, cook 5 to 7 minutes per side.
Discard cooking liquid. Serve immediately.
Nutrition facts
Servings
140 Calories per serving
1 tuna steak
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 60mg
- Sodium: 40mg
- Total Carbohydrates: 0g
- Protein: 26g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Back to School 2008.