Amount
Ingredient
Preparation



8
tablespoons
butter

softened



3
tablespoons
lemon juice

fresh



1/2
teaspoon
lemon zest

grated



2
teaspoons
dijon mustard





2
teaspoons
capers

drained



6
each
tuna steaks

(8 oz), cut 3/4 inch thick



1/4
cup
vegetable oil

 Mix together butter, 2 tbsp lemon juice, lemon zest, mustard, and capers. Set aside.  Prepare a hot fire. Brush tuna steaks with oil. Drizzle remaining 1 tbsp. lemon juice over fish. Place steaks on a oiled grill set 4 to 6 inches from coals.  Grill, turning once, until firm and opaque at center, about 1 to 12 minutes.

Remove from heat and top each steak with 1 tbsp lemon-caper butter.