2 tablespoons fresh lemon juice
2 tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
6 5 ounce ahi tuna steaks — about 1 inch thick
nonstick cooking spray
Ginger, Miso and Cilantro Sauce

Whisk lemon juice, sesame oil, soy sauce and pepper in a small bowl to
blend. Place tuna steaks in a 13×9x2-inch glass baking dish. Pour marinade
over steaks, turning to coat. Cover and refrigerate 3 hours, turning
occasionally.
Remove tuna from marinade. Spray large nonstick skillet wirh cooking
spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook
3 minutes per side for medium rare. Transfer to plate. Tent with aluminum
foil to keep warm. Repeat with remaining steaks.
Transfer steaks to plates. Spoon Ginger, Miso and Cilantro sauce atop tuna
and serve.

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Ginger, Miso and Cilantro Sauce

1 1/2 teaspoons sesame oil
1/2 cup minced shallots
1 tablespoon minced fresh ginger
1 cup chicken broth
1/4 cup frozen orange juice concentrate — thawed
3 tablespoons rice vinegar
2 tablespoons miso
2 tablespoons chopped fresh cilantro

Heal 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 3/4 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.