Makes 2 servings. Difficulty
For pecan-lime butter: 4 Tablespoons unsalted butter, at room temperature 2 Tablespoons pecans, toasted and finely chopped 1 teaspoon lime juice 1/4 teaspoon gf oyster sauce 1/2 teaspoon garlic 1 teaspoon dry white wine Salt and freshly ground pepper to taste
For marinade: 3 Tablespoons peanut oil 2 Tablespoons white wine vinegar 1 garlic clove, minced 1 Tablespoon scallions, minced 2 Tablespoons dry white wine 1 teaspoon celery leaves, minced
Two 6 ounce tuna steaks
In a food processor blend butter, pecans, lime juice, gf oyster sauce, garlic and white wine. Adjust seasonings to taste with salt and freshly ground pepper. Wrap in a sheet of parchment paper and shape into a log. Refrigerate until ready to use.
In a separate bowl, combine peanut oil, white wine vinegar, garlic, scallions, wine and minced celery leaves. Marinate tuna steaks for 45 minutes.
Season tuna steaks on both sides with salt and freshly ground black pepper. Grill tuna for 4 minutes per side or until tuna is done (slightly pink in center is ok).
To serve, place tuna on plate and top with a slice of pecan-lime butter.