Instructions: In a large no stick skillet, combine the broth, chives, dill and mustard. Bring to a boil over high heat, whisking frequently. Continue to boil and whisk for 3 minutes, or until the sauce has been reduced to half its volume. Transfer the skillet to the side of the grill rack to keep the sauce warm.

Rub the oil over the surface of each steak. Then grill about 5 1/2 inches from the heat for 4 to 5 minutes, per side, or until the fish is opaque throughout.

Remove steaks from the grill, then drizzle the sauce equally over the tuna. Serve warm.

This recipe yields 4 servings.

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