“My wife and I had some great fish dishes at the Alpine Bistro in Steamboat Springs, Colorado, “says Sanford M. Skalka, New Providence, New Jersey. “I would like the recipe for the sesame-crusted tuna steak, which came with a flavorful Asian-style sauce.”

Makes 4 servings.

INGREDIENTS

  • 2tablespoons plus 3/4 cup fresh orange juice
  • 1teaspoon cornstarch
  • 2tablespoons olive oil
  • 1/4cup finely chopped onion
  • 2tablespoons minced peeled fresh ginger
  • 2tablespoons minced fresh lemongrass*
  • 1tablespoon minced garlic
  • 1/4teaspoon dried crushed red pepper
  • 1/4cup chicken stock or canned low-salt chicken broth
  • 1tablespoon soy sauce46- to 7-ounce tuna steaks
  • additional olive oil
  • 8teaspoons sesame seeds

    DIRECTIONS

    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.


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