Korean-Style 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 salt
• 1/2 teaspoon fresh-ground black pepper
• 2 tablespoons cooking oil
• 1 teaspoon Asian sesame oil
• 1 scallion including green top, chopped
• 3 cloves garlic, minced

1. 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 moderately 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.
2. Reduce the heat to moderately low and put the sesame oil in the pan. Stir in the scallion and garlic and cook, stirring, for 1 minute. Add the soy-sauce mixture; simmer until reduced to approximately 1/3 cup, about 2 minutes. Cut the tuna into slices and serve with the sauce.
3. Fish Alternatives: Salmon fillets or steaks will also go well with this highly seasoned sauce.
4. Test-Kitchen Tip: We like fresh tuna cooked to a succulent medium rare. If you prefer your tuna cooked through, just add a few more minutes to the cooking time. Be careful not to overcook it, though, or it will most assuredly be dry.
5. Wine Recommendation: An aromatic white wine with just a touch of residual sweetness will buffer the spiciness of this dish and balance the saltiness from the soy sauce. Try a luscious sauvignon blanc from New Zealand or California.

soy sauce, sugar, redpepper, chicken broth, tuna, salt, freshground black pepper, cooking oil, asian sesame oil, scallion including green, garlic

Taken from www.myrecipes.com/recipe/korean-style-seared-tuna (may not work)