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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