Lemon-pepper Tuna 

4 Tuna steaks; 3/4 inch thick
1/2 ts Salt
1/2 ts Coarsely ground black pepper
1 tb Oil
1/2 c Chicken broth
1 tb Lemon juice
1 tb Country-style dijon mustard
1 tb Finely chopped fresh chives


Sprinkle both sides of tuna with salt and pepper. 

Heat oil in nonstick skillet over medium-high heat. Add tuna; cook
until browned on both sides and just slightly pink in center, about 8
minutes. Transfer tuna to platter. 

To same skillet, add chicken broth and lemon juice. Heat to boiling.
Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna.
Serve immediately.