Ingredients
2 tuna steaks
1 cup pulp free orange juice
1/2 cup light brown sugar
1 teaspoon ginger powder, or finely grated ginger
1 tablespoon low sodium soy sauce
1 teaspoon Dijon mustard
Creole seasoning (Konriko recommended)
1 tablespoon olive oil
1/2 teaspoon cornstarch
Procedure
In a small pot, combine orange juice, brown sugar, ginger, soy sauce, cornstarch and mustard. Bring to low boil while stirring. Heat 4-5 minutes. Sauce will thicken. In a pan, heat oil until hot, almost smoking, but not burning. Season tuna steaks with creole seasoning. Pan sear steaks for 2-3 minutes each side or to your desired doneness. Remove steaks from pan, plate, and drizzle sauce over steaks. Serve hot.
