1/4 c. mayonnaise
1/4 c. plain yogurt
2 tsp. grated lemon peel
3 T lemon juice (fresh)
1 tsp snipped fresh oregano
1 tsp snipped fresh tarragon
1 T olive oil
salt and pepper
4 6 oz. tuna steaks, about 1 inch thick
Combine first six ingredients. Set aside.
Heat oil over medium-high heat. Season tuna and, when skillet is very hot, place in skillet. Sear about 4 minutes per side or until cooked as desired. (Tuna often is served with a pinkish-red center).
Top each steak with approximately 2 T of the sauce. Serve immediately.