Granny's
Tuna Steaks with Egg and Lemon Dressing
1/3 cup olive oil
1/4 cup lemon juice
1 egg yolk
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
4 tuna steaks, about 8 oz. each
2 tablespoons olive oil, for cooking
salt and freshly ground pepper
Combine oil, juice, yoke, Parmesan, and parsley in food processor or blender
and process until thick and creamy.
Preheat barbecue, grill, or broiler and brush with oil to prevent sticking.
Brush tuna with oil and season with salt and pepper. Cook fish 2 to 3 minutes
per side or until tender and beginning to flake when tested.
Facing it - always facing it - that's the way to get through.
Face it!
- Joseph Conrad