Korean-Style Seared Tuna

By Coppermouse

Ingredients

• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1/8 teaspoon dried red pepper flakes
• 1/2 cup canned low-sodium chicken broth or homemade stock
• 4 tuna steaks, about 1 inch thick (2 pounds total)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 2 tablespoons canola oil
• 1 teaspoon oriental sesame oil
• 1 scallion including green top, chopped
• 3 cloves garlic, minced

Preparation

Step 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.

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.