INGREDIENTS
3 TBSP soy sauce
1 tsp. sugar
1/8 tsp. dried red-pepper flakes
1/2 cup canned low-sodium chicken broth
4 tuna steaks, about 1 inch thick
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 TBSP cooking oil
1 tsp. Asian sesame oil
1 scallion including green top, chopped
4 cloves garlic, minced
DIRECTIONS
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 medium-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 medium-low and add sesame oil in the pan.
Stir in the scallion and garlic. Cook for 1 minute, stirring constantly.
Add the soy sauce mixture and simmer until reduced to approximately 1/3 cup, about 2 minutes.
Cut the tuna into slices and serve with the sauce.
Serves 4.
