Grilled Tuna on Sorrel Sauce

Sorrel Sauce:
1 cup butter
¼ cup egg substitute
¼ teaspoon dry mustard
1 teaspoon lemon juice
Dash of salt
Cayenne pepper to taste
¼ pound sorrel leaves
2 tablespoons butter
In a small saucepan over hot water, melt butter, whisk in egg substitute, dry mustard and lemon juice, salt and cayenne pepper to taste. In a skillet, cook sorrel in 2 tablespoons butter until softened; puree in blender and whisk puree into sauce.

4 6 ounce pieces tuna
Salt and pepper both sides of tuna and grill about 1 ½ to 3 minutes on each side. Top with sauce and serve immediately.