Tuna With Orange, Ginger, And Lemongrass Sauce

By á-170456

Ingredients

• 2 tablespoons fresh orange juice plus
• 3/4 cup fresh orange juice
• 1 teaspoon cornstarch
• 2 tablespoons olive oil
• 1/4 cup finely-chopped onion
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons minced fresh lemongrass see * Note
• 1 tablespoon minced garlic
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup chicken stock (or canned low-salt chicken broth)
• 1 tablespoon soy sauce
• Salt to taste
• Freshly-ground black pepper to taste
• 4 tuna steaks - (6 to 7 oz ea)
• Additional olive oil
• 8 teaspoons sesame seeds

Details

Servings 4

Preparation

Step 1

* Note: Available at Asian markets and in the produce section of some supermarkets.

Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend.

Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion, ginger, lemongrass, garlic and crushed red pepper; sauté until onion is light golden, about 3 minutes. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove from heat. Season sauce to taste with salt and pepper.

Brush tuna steaks with olive oil. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add tuna and cook until opaque in center, about 3 minutes per side. Bring sauce to simmer. Transfer tuna to plates. Serve with sauce.

This recipe yields 4 servings.