Tuna with Orange, Ginger, and Lemongrass Sauce

• 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

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.

orange juice, cornstarch, olive oil, onion, fresh ginger, fresh lemongrass, garlic, red pepper, chicken stock, soy sauce, tuna, olive oil, sesame seeds

Taken from www.epicurious.com/recipes/food/views/tuna-with-orange-ginger-and-lemongrass-sauce-103257 (may not work)