Roasted Tuna with Lime-Mustard Glaze and Cracked Pepper

Yield: 6 portions
Tuna fillets – 6 oz. 6
Lime-mustard glaze (recipe follows) – 1 1/2 cups
Cracked black pepper – 2 Tbsp.
Lemon-butter sauce – (recipe follows) garnish
Pepper and olive relish – garnish


  1. Place fillets on oiled pan. Spoon glaze over fish. Set aside for 15 minutes. Sprinkle with pepper. Roast 10-12 minutes at 450F until medium. Fish should still be pink in the center.
  2. Garnish with butter sauce and relish

Lime-mustard glaze
Stone-ground mustard – 2 Tbsp.
Egg yolk – 1
Hot chili sauce – 1 tsp.
Red wine vinegar – 1 Tbsp.
Garlic, minced – 1 tsp.
Salt – 1/2 tsp.
Pepper – 1/4 tsp.
Vegetable oil – 1/2 cup
Extra virgin olive oil – 1/2 cup
Heavy cream – 2 Tbsp.
Fresh lime juice – 2 Tbsp.
Asiago cheese, grated – 1/4 cup

All ingredients must be at room temperature. Place mustard, yolk, chili sauce, vinegar, garlic, salt and pepper in food processor. With motor running, slowly add oils, vegetable oil first. The sauce will become thick like mayonnaise. Remove to bowl. Whisk in cream, lime juice and cheese. Refrigerate until use.

Lemon-butter sauce
Virgin olive oil – 1 Tbsp.
Garlic, minced – 1 tsp.
Shallot, minced 1 tsp.
Dry white wine – 1/4 cup
Lemon zest – 1 tsp.
Fresh lemon juice – 1 Tbsp.
Heavy cream – 1/4 cup
Unsalted butter, cold 6 – Tbsp.

In small pan over high heat, combine oil, garlic, shallot, wine, zest and lemon juice. Reduce to about 2 Tbsp. Add cream; reduce to 4 Tbsp. Reduce heat to medium heat; whisk in butter, 1 Tbsp. at a time. Strain. Keep warm, up to 2 hours.