Lemon Pepper Tuna

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.