Seared Tuna with Soy and Red Chiles
by Food & Wine Editors on Food & Wine
Ingredients
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3 tablespoons soy sauce
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1 teaspoon sugar
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1/8 teaspoon dried red pepper flakes
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1/2 cup canned low-sodium chicken broth or homemade stock
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4 tuna steaks, about 1-inch thick (about 2 pounds in all)
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons cooking oil
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1 teaspoon sesame oil
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1 scallion including green top, chopped
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3 cloves garlic, minced
Instructions
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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.
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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