Recipe of the Month:        Yield:  4 servings                Total Preparation/Cooking Time: 32 minutes  Seared Tuna with Warm Blood-Orange-Sesame Vinaigrette From the Boston Globe April 1, 2007 (Based on a recipe from Todd English) ¼ cup dark sesame oil 1 teaspoon garlic chile sauce (or to taste) 2 teaspoons freshly peeled and grated ginger 2 blood (moro) oranges, zested, white pith removed, and sliced into rounds 4 ounces mesclun lettuce 1 medium cucumber, peeled, seeded, and cut into matchstick pieces 1 ripe avocado, peeled, pitted, and cut into 1/2-inch cubes 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh cilantro, plus sprigs for garnish ¼ teaspoon lite salt ¼ teaspoon ground black pepper One pound tuna steak 1 teaspoon canola or grape seed oil     In a small saucepan, combine the sesame oil, chile sauce, ginger, and orange zest.  Heat over medium heat until hot and fragrant, about 2 minutes.  Set aside. In a large bowl, toss together the lettuce, cucumber, avocado, cilantro, olive oil, and lemon juice.  Season with salt and pepper and set aside. Heat a large skillet over medium-high heat and add the canola oil.  Season the tuna with the remaining salt and pepper and cook on both sides, about 3-4 minutes per side, depending upon thickness of the tuna, or until the inside is slightly pink.  Cut the tuna across the grain into 1/2-inch thick slices. To serve:  Divide the salad among 4 serving plates.  Place the tuna slices to one side of the salad, slightly resting on the salad, and place the reserved orange slices on top of the salad, next to the tuna slices.  Spoon the reserved sesame dressing over the entire salad.  Garnish with a cilantro sprig.  Serve immediately. Nutritional Analysis per Serving (¼ of recipe):  3 meat, 3 fat, 2 vegetables, ½ fruit 450 Calories 16 gm Total Carbohydrate (6 gm Dietary Fiber) 31 gm Total Fat (5 gm Saturated Fat) 284 mg Sodium 90% Daily Recommended Intake for Vitamin A 90% Daily Recommended Intake for Vitamin C