Tuna with Ancho Fig Sauce

1 tsp. unsalted butter
1 cup onion (diced)
1 1/2 cups stock
1/2 cup water
1 dried ancho chile
1 Tbsp. lime juice
1 cup fig preserves
1/4 tsp. salt
spray olive oil
4 ounce (per serving) tuna steak
2 Tbsps. (per serving) fresh cilantro leaves

Heat the butter in a medium sauce pan and add the diced onion. Cook slowly
until translucent. Do not allow the onions to brown. Add the water and
stock and simmer over a low medium heat. Place the ancho chili in a
steamer and steam for about 5 minutes until tender. Remove and carefully
seed the chili and dice. Add the chili to the simmering onions and cook
for about 5 minutes until they begin to soften. Add the lime juice, fig
preserves and simmer for about 15 minutes. Place sauce in a blender and
blend until smooth. Grind fresh pepper over each side of the tuna. Heat
a non stick grill pan or a large skillet over high heat. Spray the pan
lightly with olive oil. Add the tuna steak to the hot pan. Sear for about
two minutes on each side. Add 3 tablespoons of sauce to the pan for each
tuna steak. Reduce the heat and cook for about 2 to 3 minutes on each
side. Serve topped with the sauce and then 2 tablespoons of fresh
cilantro.


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