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  Tuna with Olive-Orange Compote

1 orange, peel and white pith removed
1 tsp ground corinander
2 6 oz tuna steaks (about 1/2 inch thick)
1 1/2 Tbs olive oil
1/4 cup sliced black olives
1/4 sliced green onion
1/4 cup dry white wine

Cut between membranes of orange to release segments. Cut segments into 1/2 inch pieces and set aside. Rub coriander over both sides of tuna steaks and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add tuna and saute until just opaque in center, about 2 minutes per side. (Or cook to your preferred doneness.) Transer tuna to plates and tent with foil to keep warm. Add black olives, green onion and orange pieces to skillet and stir 30 seconds. Add white wine and boil until pan juices are reduced almost to glaze about 2 minutes. Season compote to taste with salt and pepper; spoon over swordfish and serve.

Yield: 2 servings