Ingredients
- 4 tuna steaks
- 120 ml chicken broth
- 16 ml lemon juice
- 16 ml country-style dijon mustard
- 16 ml oil
- 8 gr chives (finely chopped fresh)
- 1 gr salt
- 1 gr coarsely black pepper (ground)
Sprinkle both sides of tuna with salt and pepper.
Heat oil in nonstick skillet over medium-high heat. Add tuna; cook until browned on both sides and just slightly pink in center, about 8 minutes. Transfer tuna to platter.
To same skillet, add chicken broth and lemon juice. Heat to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna. Serve immediately.
