Seared Tuna with Soy and Red Chiles

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 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

In a small bowl, combine soy sauce, sugar, red pepper flakes, and broth. Sprinkle fish with salt and black pepper. Heat cooking oil in a large frying pan over moderately high heat. Add tuna and cook until brown, about 1 ½ - 2 minutes per side or until done to your taste. Transfer tuna to a cutting board to rest while you make the sauce.

Reduce heat to moderately low and add sesame oil to pan. Stir in scallions and garlic and cook, stirring, until fragrant; about 1 minute. Add soy sauce mixture to pan and simmer until reduced to approximately 1/3 cup, about 2 minutes. Cut tuna into slices and serve with sauce.

Total Time: 25 min

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