Korean-Style Seared Tuna

Ingredients

• 4  ahi tuna steak ( 2 pounds in all)
• 0.5 cup chicken broth low-sodium homemade canned
• 2 tablespoons cooking oil 
• 3 cloves garlic minced
• 0.5 teaspoon pepper black
• 0.1 teaspoon pepper dried
• 0.5 teaspoon salt 
• 1  spring onion green chopped
• 1 teaspoon sesame oil 
• 3 tablespoons soya sauce 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan

Directions

1. In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth.
2. Sprinkle the fish with the salt and black pepper.
3. Heat the cooking oil in a large frying pan over moderately high heat.
4. 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.
5. 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.
6. Add the soy-sauce mixture; simmer until reduced to approximately 1/3 cup, about 2 minutes.
7. Cut the tuna into slices and serve with the sauce.
8. Fish Alternatives: Salmon fillets or steaks will also go well with this highly seasoned sauce.
9. 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.
10. 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.