|Lemon Pepper Tuna
Larissa Batoyan, Class of 2001, as printed in "What's Cookin: Academy of Our Lady of Guam Cookbook"
4 tuna* steaks, 3/4 inch thick
Sprinkle both sides of tuna with salt and pepper. Heat oil in heavy skillet over medium-high heat. Add tuna, cook until browned on both sides and just pink in the middle, about 8 minutes. Transfer tuna to platter. Deglaze skillet chicken broth and lemon juice. Bring to a boil. Remove from heat and stir in mustard and chives. Spoon sauce over tuna. Serve immediately.