Korean-Style Seared Tuna

• Recipe by Quick From Scratch Fish & Shellfish

Ingredients

1. 3 tablespoons soy sauce
2. 1 teaspoon sugar
3. 1/8 teaspoon dried red-pepper flakes
4. 1/2 cup canned low-sodium chicken broth or homemade stock
5. 4 tuna steaks, about 1 inch thick (about 2 pounds in all)
6. 1/2 teaspoon salt
7. 1/2 teaspoon fresh-ground black pepper
8. 2 tablespoons cooking oil
9. 1 teaspoon Asian sesame oil
10. 1 scallion including green top, chopped
11. 3 cloves garlic, minced

Directions

1. In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth. Sprinkle the fish with the salt and black pepper. Heat the cooking oil in a large frying pan over moderately high heat. Add the tuna and cook until brown, about 3 minutes. Turn and cook the fish until done to your taste, 3 to 4 minutes longer for medium rare.
2. Reduce the heat to moderately low and put the sesame oil in the pan. Stir in the scallion and garlic and cook, stirring, for 1 minute. Add the soy-sauce mixture; simmer until reduced to approximately 1/3 cup, about 2 minutes. Cut the tuna into slices and serve with the sauce.

Notes

Fish Alternatives
Salmon fillets or steaks will also go well with this highly seasoned sauce.

Test-Kitchen Tip
We like fresh tuna cooked to a succulent medium rare. If you prefer your tuna cooked through, just add a few more minutes to the cooking time. Be careful not to overcook it, though, or it will most assuredly be dry.