Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

1. Light the grill or heat the broiler. 2. In a small bowl, combine the butter, anchovy paste, lemon juice, parsley, and a pinch each of salt and pepper. 3. Coat the tuna with the oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. 4. 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.