“I just threw this together one day when we had some fresh-caught Skipjack Tuna steaks. That's the kind that goes into cans. It's so much better pre-canned. Skipjack tastes a bit stronger than other tuna, and though it's meaty like mahi or shark it's still a bit dainty in flavor so a light, bright sauce does well on it. Try grilling the tuna over actual charcoal or wood, with just a little light olive oil to keep from sticking. This also works really well on grilled pork loin.”
2 cups

Ingredients Nutrition


  1. Melt butter and whisk in olive oil and wine. Add mushrooms (chop the caps only, discard stems). Bring just to a boil, reduce to medium heat and simmer until reduced by half. Remove from heat and let cool slightly.
  2. Whisk in flour until completely incorporated and no lumps remain. Stir in milk slowly, adding a few tablespoons at a time, stirring in completely with each addition.
  3. Slowly heat, stirring constantly, starting at medium heat, bumping up just a touch until you reach medium high. When you see it just starting to bubble, remove from heat but keep stirring for a few more minutes. Don't let it boil or the sauce will break.
  4. Add the pepper and whisk in the lemon juice. Serve over grilled or pan-seared light-fleshed meat or fish.

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