Sesame-Encrusted Tuna Medallions

1/2 cup reduced-sodium soy sauce

2½

tablespoons fresh lemon juice

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon toasted (Asian) sesame oil

1 teaspoon bottled fresh ginger

1 pound tuna medallions (see note)

2 teaspoons peanut oil

½

cup sesame seeds

1 teaspoon cornstarch

In a large zipper-top bag, combine soy sauce, lemon juice, onion and garlic powders, sesame oil and ginger. Close the bag, and shake to combine. (Squeeze the bag to break up the ginger if necessary.) Add tuna, turning within bag to coat, and marinate in refrigerator for about 20 minutes.

When tuna has marinated, begin heating peanut oil on medium-low in a 12-inch, nonstick skillet. Meanwhile, place sesame seeds on a plate. Remove tuna from marinade bag, and reserve marinade. One at a time, coat tuna pieces in sesame seeds on all sides, pressing the seeds into the fish so they'll stick.

Place the medallions in the heated skillet. Sear about 11/2 minutes on each side for medium-rare (or according to personal doneness preference).

While tuna cooks, pour marinade into a small saucepan over high heat and bring to a full boil. Lower heat to medium, and add cornstarch, stirring with a whisk. Cook, stirring constantly until sauce thickens, about 3 to 4 minutes. Drizzle sauce over tuna, and serve.

Serves four.

Cook's note: Cook fresh seafood within 24 hours of purchase. Tuna also cooks well on a closed indoor grill. Cook about 3 minutes, or to personal preference. If your fishmonger does not have medallions (looks like a filet-mignon steak), substitute tuna steaks. If you prefer tuna medium-rare or rare, buy high-grade tuna.

@Recipe nutrition:Nutrition values per serving: 322 calories (57 percent from fat), 20 g fat (4 g saturated), 5 g carbohydrates, 2 g fiber, 31g protein, 43 mg cholesterol, 1,854 mg sodium.