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Lemon-Pepper Tuna Recipe
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4 tuna steaks -- 3/4 inch thick 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1 Tablespoon oil 1/2 cup chicken broth 1 Tablespoon lemon juice 1 Tablespoon country-style Dijon mustard 1 Tablespoon 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.
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