0:02
and we're making tuna steaks with a
0:05
lemon pepper butter this is beautiful
0:08
Jamie's gonna all that and these two
0:11
mistakes are about a pound each a little
0:14
salt and pepper a little olive oil now
0:17
I'm gonna make up like a compound butter
0:20
yay put on top of this but when we get
0:26
through the compound butter is just
0:28
gonna be one stick of butter really down
0:31
to room temperature fourth of a teaspoon
0:33
of garlic powder a little black pepper
0:37
how much you want my little pinch yeah
0:42
so look how soft that butter washoe and
0:46
we need two tablespoons of lemon zest
0:48
and one tablespoon of lemon juice come
0:51
on we got an extra lemon down here so
0:52
I'm gonna cut it in half y'all this is
0:54
so beautiful to do if you're working out
0:55
on the grill I'm just gonna cut the two
0:57
halves and don't get right down in our
0:59
sugar here mom and we'll put it on the
1:01
grill and this is gonna caramelize and
1:03
it looks gorgeous it's gonna be a
1:04
beautiful piece on our plate but you
1:07
squeeze that sugary lemon on top of this
1:10
I love doing peaches and apricots you
1:14
know that same way on the grill y'all
1:16
it's a healthy way we're doing
1:20
everything way to just have a little
1:23
something sweet at the end of the meal
1:25
so I'm gonna put this right down on the
1:26
grill okay right we're gonna do a little
1:29
grill Brad to mom oh yeah because we are
1:32
gonna serve this tuna on a piece of
1:35
toasted bread of course we are all right
1:37
now what I'm gonna do son is just mix
1:40
this up good and you can see it's really
1:44
gotten soft I'm gonna stick this in our
1:48
refrigerator and give it a chance to
1:50
kind of chill up a little bit more so it
1:53
won't melt so fast on our fish all right
1:57
so let's put our fish on
2:00
and probably no more than two or three
2:02
minutes per side y'all and we're gonna
2:04
flip it once eat and enjoy it so you can
2:10
see the piece of tuna as it starts to
2:12
change colors next to the grill you
2:15
don't want that tan color to get
2:17
anywhere near the middle of that fish
2:19
ready all right and I think I'm ready to
2:23
I don't know any over cooked tuna it's
2:27
not so good and it smelled good gonna be
2:35
a delicious mmm our lemons are like
2:40
perfect you got our toast ready great
2:45
time of day even though there's no
2:50
rosemary in here I'm just gonna borrow a
2:54
little piece cuz I just love the idea of
2:59
a little something green on our plate
3:02
surprise I get that but all right okay
3:05
I mean it maybe got a little cool Sun
3:19
what you think we ain't messing around
3:25
here today mean we're grilling inside
3:28
we got butter caramelized lemons look at
3:34
alright now look here yo you see how
3:37
that tuna is still a beautiful pink
3:40
color inside that is like perfect we'll
3:47
squeeze the lemon y'all fix this for
4:01
this door is this not like fit for a
4:05
cheese is awesome I'm good
4:08
my goodness the flavors are so simple
4:11
but yet so intense and the little
4:14
sweetness running through that lemon is
4:18
exquisite I'm serious about eating this
