INGREDIENTS
2 carrots, chopped
1 small onion
1 1/2 cups white wine
4 sprigs fresh dill, plus 1 TBS chopped
1 lemon, sliced
Salt
6 cups water
1/2 cup plain yogurt
1 TBS drained capers, chopped
1 TBS lemon juice
Pepper
4 skin-on tuna fillets
DIRECTIONS
Bring carrots, onion, wine, dill sprigs, lemon slices, 2 tsp salt, and water to a boil in Dutch oven over high heat.
Reduce heat to low and simmer, covered, for 15 minutes.
Combine yogurt, capers, lemon juice, chopped dill, and salt and pepper to taste in bowl.
Add tuna to pot, cover, and simmer gently until fish is opaque and flakes easily at thickest point, 8 to 10 minutes.
Using slotted spatula, carefully transfer tuna to serving platter. Serve with dill-yogurt sauce.
Serves 4.
