Source: Food and Wine Quick from Scratch

Grilled Tuna with Lemon Anchovy Butter
Few meals are quicker to put together than this - grilled fish steaks topped with a simple compound butter. For even faster preparation, make the butter ahead of time and store it in the freezer until ready to use.
Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes


4 tablespoons butter, at room temperature
1/2 teaspoon anchovy paste
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley, chopped
fresh ground black pepper
4 tuna steaks, about 1-inch thick (about 2 pounds in all)
1 tablespoon cooking oil

Light the grill or heat the broiler. In a small bowl, combine the butter, anchovy paste, lemon juice, parsley, and a pinch each of salt and pepper.

Coat the tuna with the oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Top the hot fish with the flavored butter.

Wine Recommendation: The trick here is to find a wine with enough body to go with the tuna but lots of acidity to stand up to the flavorful lemon anchovy butter. Try a sauvignon blanc from New Zealand or from California.