4 tablespoons butter at room temperature
1/2 teaspoon anchovy paste
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
salt
freshly-ground black pepper
4 tuna steaks about 1 inch thick (about 2 pounds in all)
1 tablespoon cooking oil

1. Light the grill or heat the broiler. In a small bowl, combine the
butter, anchovy paste, lemon juice, parsley, and a pinch each of salt
and pepper. 2. Coat the tuna with the oil. Sprinkle with 1/2 teaspoon
salt and 1/4 teaspoon pepper. Cook the tuna for 4 minutes. Turn and
cook until done to your taste, 3 to 4 minutes longer for medium rare.
Top the hot fish with the flavored butter. Fish Alternatives: The
lemon anchovy butter would also be very good with grilled halibut,
swordfish, or salmon steaks. Variation Grilled Tuna with
Sun-Dried-Tomato Basil Butter Mix 1 tablespoon chopped fresh basil, 3
chopped oil-packed or reconstituted sun-dried tomatoes, and a pinch
each of salt and pepper into 4 tablespoons room-temperature butter.
Use this mixture in place of the lemon anchovy butter.