Articles

• 1/4 cup sesame seeds
• 1 tbl sp all purpose flour
• 1/4 tsp pepper
• 1/4 tsp salt
• 4 6oz Bluefin tuna steaks (about 3/4" thick)
• 1/2 cup fresh orange juice (2 oranges)
• 1 tbl sp honey
• 1tbl sp low sodium soy sauce
• 1tsp dark sesame oil
• 1/2 tsp bottled minced ginger
• 1/2 tsp bottled minced garlic
• 1 tbl sp water
• 2 tsp corn starch

Heat large non-stick skillet coated w/ cooking spray over medium/high heat. Combine salt, pepper, sesame seeds & flour. Dredge both sides of tuna steaks in sesame seed mixture. Add fish to pan and cook 4 minutes on each side or until desired 'done-ness'. Adjust cooking time to thickness of steaks. Please don't overcook a fresh fish.

Orange Sauce: Combine OJ and next 5 ingredients in small sauce pan, bring to a biol over med/high heat. Combine water & cornstarch, stirring w/ whisk until smooth. Add to OJ mixture and cook 2 minutes until thickened.

Serve fish with couscous and sauce. Serving size: 1 steak; 1/2 cup couscous; 2 1/2 tbl sp sauce. White wine of your choice will complement the meal.

Tip: Make the Orange Sauce first so the fish will not have to 'wait'. The fish will keep on 'cooking' even after you remove it from the heat.
 
From Jill Schwartz, August 2005  (via "Cooking Light" Magazine