Tuna with Orange, Ginger, and Lemongrass Sauce

Ingredients

• 2 tablespoons 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*
• 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
• 4 6- to 7-ounce tuna steaks
• Additional olive oil
• 8 teaspoons sesame seeds

Instructions

1. Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend.
2. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat.
3. Add onion, ginger, lemongrass, garlic and crushed red pepper; saute until onion is light golden, about 3 minutes.
4. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes.
5. Whisk in cornstarch mixture; boil 1 minute.
6. Remove from heat.
7. Season sauce to taste with salt and pepper.
8. Brush tuna steaks with olive oil.
9. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere.
10. Heat 1 tablespoon olive oil in large nonstick skillet over high heat.
11. Add tuna and cook until opaque in center, about 3 minutes per side.
12. Bring sauce to simmer.
13. Transfer tuna to plates.
14. Serve with sauce.