Seared Tuna with Soy and Red Chiles
Fresh tuna steaks seared to perfection and served with a savory soy and red chile sauce, perfect for a gourmet seafood meal.
Ingredients
- 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 total)
- 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
Instructions
Prepare the Soy Sauce Mixture:
- In a small bowl, combine the soy sauce, sugar, red pepper flakes, and chicken broth. Stir until the sugar is dissolved. Set aside.
Season the Tuna:
- Sprinkle the tuna steaks with salt and black pepper on both sides.
Sear the Tuna:
- Heat the cooking oil in a large frying pan over moderately high heat.
- Add the tuna steaks and cook until browned, about 3 minutes on each side.
- Cook the tuna to your desired doneness, about 3 to 4 minutes longer for medium-rare.
- Transfer the tuna to a cutting board to rest while you make the sauce.
Make the Sauce:
- Reduce the heat to moderately low and add the sesame oil to the pan.
- Stir in the chopped scallions and minced garlic, and cook, stirring, until fragrant, about 1 minute.
- Add the soy sauce mixture to the pan and simmer until reduced to approximately 1/3 cup, about 2 minutes.
Serve:
- Cut the tuna into slices and serve with the sauce drizzled over the top.
Notes
- Ensure the tuna steaks are fully thawed before cooking.
- You can adjust the amount of red pepper flakes to suit your taste preferences.
- For a lighter version, use low-sodium soy sauce and reduce the amount of oil.