- 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 (8 ounce) tuna steaks, about 1 inch thick
- 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.