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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Soy sauce, sesame oil, scallion, garlic, dried chiles-these traditional Korean flavorings, combined with chicken stock, make an intense and delicious sauce for the tuna. Sautéed spinach or broccoli rabe tossed with a touch of soy sauce and a sprinkling of sesame seeds would be a delicious accompaniment. 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 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 |
Directions:
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.
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