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Source: Food and Wine Quick from Scratch

Korean-Style Seared Tuna
Traditional Korean flavorings combined with chicken stock make an intense and delicious sauce for the tuna.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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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
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 scallions, including green top, chopped
3 garlic cloves, 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.


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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Traditional Szechuan dishes are often quite spicy, but we’ve given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes.
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