Pan-fry the tuna for 1 minutes each side or until brown. Remove the fish and increase the heat to high. Deglaze the pan by pouring in the port. Add the shallots, cranberry sauyce, demiglaze and orange zest and bring to a boil. Reduce the heat to simmer and add cream. Return the tuna steaks to braise for 4 minutes. Remove the tuna to dinner plates and continue to reduce the sauce for an additional 2-3 minutes. Swirl in the remaining butter and pour the sauce over the tuna. Serves 2. Note: Demi-glaze is a refinement on the brown sauce used by professional chefs. It is available in the gourmet section of some supermarkets. A quality brown or espagnole sauce, homemade or commercial, may be substituted. My note: According to Larousse Gastronomique, demi-glaze, espagnole sauce, and brown sauce require a lot of work. If youre not a gourmet cook, Id say it would be reasonable to substitute a good-quality beef stock (not bouillon!) Chicken stock, if you prefer, would probably work. Just make sure its a low-salt. It looks like the thing these sauces have in common is the strong taste of the meat they were made from, and little of anything else. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke on Aug 1, 9