Korean-Style Seared Tuna
Simple to make and scrumptious to eat. A bit of broth, scallions, garlic and sesame oil make a light but flavorful dressing for lightly seared tuna. The key is easy: Start with sushi-grade yellowfin and you cannot go wrong.
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 3 minutes. Turn and cook fish until done to your taste, 3 to 4 minutes or longer for medium rare.
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.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755