Tuna with Ancho Fig Sauce

1. 1 tsp. unsalted butter
2. 1 cup onion (diced)
3. 1 1/2 cups stock
4. 1/2 cup water
5. 1 dried ancho chile
6. 1 Tbsp. lime juice
7. 1 cup fig preserves
8. 1/4 tsp. salt
9. spray olive oil
10. 4 ounce (per serving) tuna steak
11. 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.