Recipe information
Yield
Serves 6
Ingredients
For sauce
2 1/2 cups fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
3/4 cup tamari or soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Asian sesame oil
1/3 cup chopped peeled fresh gingerroot
3 tablespoons vegetable oil
six 6-ounce 1-inch-thick tuna steaks
Preparation
Make sauce:
Step 1
In a large saucepan combine citrus juices, tamari or soy sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce through a fine sieve into a bowl. (Sauce may be made 1 day ahead and chilled, covered. Reheat sauce before preceeding.)
Step 2
Preheat oven to 400°F..
Step 3
In a large non-stick skillet, heat oil over moderately high heat until hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1 minute on each side, transferring to a baking sheet. Coat and sear remaining 4 tuna steaks in batches in same manner. Cook tuna in middle of oven 3 minutes for medium-rare.
Step 4
Cut each tuna steak into 4 slices and arrange slices, cut side up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.
