INGREDIENTS
1/2 cup soy sauce
1/4 cup mirin
1 small shallot
1/2 jalapeño pepper
2 TBSP. fresh orange juice
3-inch strip of lemon zest
1 TBSP. fresh lemon juice
1 tsp. sugar
1/4 tsp. ground coriander
1 TBSP. vegetable oil
4 tuna steaks, each 1-inch thick
Salt
Freshly ground pepper
DIRECTIONS
In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest, lemon juice, sugar and coriander.
Simmer over moderate heat until reduced by half, about 8 minutes.
Strain the sauce.
In a large nonstick skillet, heat the oil until shimmering.
Season the tuna with salt and pepper.
Cook over high heat for 1 minute per side.
Transfer the tuna to a platter and let rest for 1 minute.
Thickly slice and serve with the sauce.
