4 tuna steaks (3/4 to 1-inch thick)
1 cup orange juice
1/8 teaspoon celery salt
1/8 teaspoon onion salt
1/8 teaspoon white pepper
1/2 cup all-purpose flour
Salt to taste
Extra-virgin olive oil
4 tablespoons soy sauce
1/3 cup Madiera
1 cup heavy cream
1/2 tablespoon horseradish or to taste
Marinate the tuna steaks in the orange juice for 3 hours or overnight, in the refrigerator.
When ready to cook, combine celery salt, onion salt, white pepper, flour, and salt in a large bowl. Remove the tuna steaks from the orange juice and dip in the flour mixture, lightly coating both sides.
Heat the olive oil in a cast iron skillet on high and add the tuna, searing for one minute, before turning over and searing for another minute. Reduce heat to medium and cook for one extra minute, being careful not to overcook. Remove tuna steaks to a warming plate and reduce heat to medium-low.
Add soy sauce, Madiera, cream and horseradish to skillet and stirring until thoroughly heated. Remove from heat and pour sauce over tuna steaks. Serve immediately.