GRILLED TUNA WITH LEMON-TARRAGON SAUCE 

 ½ cup olive oil
2 tablespoons white wine
2 tablespoons finely chopped fresh parsley
¼ teaspoon dried whole tarragon
6 (1-inch thick) tuna fillets
Lemon-Tarragon Sauce
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 for. Basting often with oil mixture   Top each fillet with Lemon-Tarragon Sauce.  Garnish with lemon. 

LEMON-TARRAGON SAUCE

1/3 cup tarragon vinegar
¼ cup minced shallot
2 tablespoons fresh lemon juice
¼ teaspoon dried whole tarragon
1 cup butter or margarine, softened

Combine first 4 ingredients in a saucepan.  Cook over medium heat, stirring occasionally, until mixture reduces to 2 tablespoons.  Add butter, 1 tablespoon at a time, stirring constantly with a wire whisk.  Cook until mixture thickens slightly.  Yield:  1 cup.   

Note:  This sauce is the one I made to put over Billy Aust’s trout.  It was fantastic.

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