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Contributed by:
 Jenny P.

Ingredients: 3 oz Tuna Steak (canned tuna will not be the same) [3 P] 12 Asparagus [1C] 1/4 melon [1C] 1 tsp olive oil (for frying) OR 3 crushed macadamia nuts (for grilling) [3F] 1/2 cup of Dr. Sears' Zone Tarragon Mustard Sauce [1C] Zone Tarragon Mustard Sauce: 1/2 cup chickpeas, canned, minced finely [2C] 8 teaspoons cornstarch [2C] Spices: 2 cups chicken stock 2 tablespoons cider vinegar 1/2 teaspoon Worcestershire sauce 2 teaspoon dried tarragon 2 teaspoons ground mustard 1/4 teaspoon turmeric 2 teaspoons garlic, minced

Directions:

Zone Tarragon Mustard Sauce

• Combine Zone Tarragon Mustard Sauce ingredients and Spices in a small saucepan to form the sauce. (dissolve cornstarch in a little cold water before adding it to saucepan.)

• Heat sauce to a simmer, stirring with a ship until mixture thickens.

• Remove from heat and let cool. Place in storage container.

Tuna Steak

• In non-stick pan, heat olive oil over medium heat. Add tuna steak.

• Cook for 5-7 minutes on each side for each inch of thickness. (This will produce a medium done steak).

• Microwave or steam asparagus.

• Combine on plate with tuna. Drizzle room temp Tarragon-Mustard Sauce over tuna. (You may not use the full 1/2 cup. That’s ok.)

• Finish the meal with some melon.

• If you grill your tuna, you may want to sprinkle 3 crushed macadamia nuts to the melon and disregard the olive oil.