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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
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.
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.
Author: Food and Wine
Total Time: 15 minutes
Yield: 4 servings