SEARED TUNA with ORIENTAL CITRUS SAUCE
Serves 6

MIRABELLE

Can be prepared in 45 minutes or less.

For sauce
2½ 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
1 cup black sesame seeds

available at Asian markets and many specialty foods shops and supermarkets

Make sauce
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.

Preheat oven to 400°F.

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.

Cut each tuna steak into 4 slices and arrange slices, cut sides up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.