Seared Tuna with Soy and Red Chiles

Seared Tuna with Soy and Red Chiles

by Food & Wine Editors on Food & Wine


  • 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 (about 2 pounds in all)

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons cooking oil

  • 1 teaspoon sesame oil

  • 1 scallion including green top, chopped

  • 3 cloves garlic, minced


  1. In a small bowl, combine soy sauce, sugar, red pepper flakes, and broth. Sprinkle fish with salt and black pepper. Heat cooking oil in a large frying pan over moderately high heat. Add tuna and cook until brown, about 3 minutes. Turn and cook fish until done to your taste, 3 to 4 minutes longer for medium rare.

  2. Reduce heat to moderately low and add sesame oil to pan. Stir in scallions and garlic and cook, stirring, until fragrant; about 1 minute. Add soy sauce mixture to pan and simmer until reduced to approximately 1/3 cup, about 2 minutes. Cut tuna into slices and serve with sauce.

Photo: Morgan Hunt Glaze, food styling by Ruth Blackburn, prop styling by Christina Daley