Ingredients

Serves 6

　　

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

　　

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.