Grilled Tuna With Lemo-Tarragon Sauce

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  • For 6 Servings:
  • 1/2 olive oil
  • 2 tablespoons Chablis or other dry white wine
  • 2 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon dried whole tarragon
  • 6 (1-inch-thick) tuna fillets
  • Lemon-Tarragon sauce (recipe below)
  • lemon slices (optional)


Combine oil, wine, parsley, and tarragon; stir well. Pat fillets dry with paper towels. Brush each side of fillets with oil mixture. Grill 5-inches over low coals 8 to 10 minutes on each side or until fish flakes easily when tested with a fork, basting often with oil mixture. Top each fillet with Lemon-Tarragon Sauce. Garnish with lemon, if desired.

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