Korean Seared Tuna

Soy sauce, sesame oil, scallion, garlic, dried chiles—these traditional Korean flavorings, combined with chicken stock, make an intense and delicious sauce for the tuna. Sautéed spinach or broccoli rabe tossed with a touch of soy sauce and a sprinkling of sesame seeds would be a delicious accompaniment.

Ingredients

• 3 tbsp soy sauce
• 1 tsp sugar
• 1/8 tsp dried red pepper flakes
• 1/2 cup canned chicken broth or 1/2 cup homemade stock
• 4 tuna steaks, about 1 ",thick
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 2 tbsp cooking oil
• 1 tsp sesame oil
• 1 green onion, including green top chopped
• 3 cloves garlic, minced

Directions:

In a small bowl, combine the soy sauce, sugar, red pepper flakes, and broth.

In a small sauce pan, heat sesame oil.

Stir in the green onion and garlic and cook, stirring, for about 1 minute.

Add the soy sauce mixture; simmer until reduced to approximately 1/3 cup.

Meanwhile, 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.

When done, cut the tuna into slices and serve with the sauce.