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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.

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