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Seared Tuna with Soy and Red Chiles

Soy sauce, sesame oil, scallion, garlic, and dried chiles are combined with chicken stock to make an intense and delicious sauce for pan-seared tuna.


  • 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 garlic cloves, 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 2 minutes. Turn and cook fish until done to your taste, 2 to 3 minutes longer for medium rare. Transfer tuna to a cutting board to rest while you make the sauce.

  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.

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