2 tablespoons fresh lemon juice
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
Nonstick vegetable oil spray
1 1/2 teaspoons oriental sesame oil
1/2 cup shallots, minced
1 tablespoon peeled fresh ginger, minced
1 cup canned low-salt chicken broth
1/2 cup frozen orange juice concentrate, thawed
3 tablespoons rice vinegar
2 tablespoons fresh cilantro, chopped
*Miso is fermented soybean paste which is available at Japanese markets and specialty food stores and in the Asian foods section of some supermarkets)
Place tuna steaks in 13x9x2 inch glass baking dish. Pour marinate over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
Remove tuna from marinade. Spray large nonstick skilled with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate.
Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.
Ginger, Miso and Cilantro Sauce: Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and saute 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to 1/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Return to boil before continuing.) Stir in miso and cilantro. Simmer 1 minute. Season with salt and pepper.