Pan-Seared Tuna With Ginger, Miso and Cilantro Sauce
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
Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
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.