TUNA with WASABI LIME BUTTER SAUCE
Serves 4

SALTIMBOCCA

four 1-inch thick tuna steaks (each about 1/2 pound)
vegetable oil for brushing tuna
1 1/2 teaspoons crushed black peppercorns
1 tablespoon minced fresh dill

For sauce
3 scallions, sliced thin (1/3 cup)
1 teaspoon minced fresh coriander
1 1/2 tablespoons fresh lime juice
3 tablespoons soy sauce
1½ tablespoons wasabi paste* (green horseradish paste)
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

* Available at Japanese markets and some specialty food shops

Prepare grill.

Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil. Spread peppercorns and dill evenly on both sides of tuna and marinate for 20 minutes.

Grill tuna on an oiled rack set about 5 to 6 inches over glowing coals 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan.)

Serve tuna with sauce.

Make sauce while tuna marinates:
In a heavy saucepan combine scallions, coriander, lime juice, soy sauce, and wasabi paste and bring to a boil. Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to separate.)