F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset

Korean-Style Seared Tuna

  • Contributed by Quick From Scratch Fish & Shellfish
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Soy sauce, sesame oil, scallion, garlic, dried chiles—these traditional Korean flavorings, combined with chicken stock, make an intense and delicious sauce for the tuna. Sautéed spinach or broccoli rabe tossed with a touch of soy sauce and a sprinkling of sesame seeds would be a delicious accompaniment.

Plus: More Seafood Recipes and Tips

Our Pairing Suggestion

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.

Recipe: Korean-Style Seared Tuna

  • FAST

Ingredients

  1. 3 tablespoons soy sauce
  2. 1 teaspoon sugar
  3. 1/8 teaspoon dried red-pepper flakes
  4. 1/2 cup canned low-sodium chicken broth or homemade stock
  5. 4 tuna steaks, about 1 inch thick (about 2 pounds in all)
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon fresh-ground black pepper
  8. 2 tablespoons cooking oil
  9. 1 teaspoon Asian sesame oil
  10. 1 scallion including green top, chopped
  11. 3 cloves garlic, minced
  1. 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.
  2. 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.
Notes

Fish Alternatives Salmon fillets or steaks will also go well with this highly seasoned sauce.

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.

food
The Dish Twice weekly chef recipes made easy, weekly meal planners.

wine
The Wine List Weekly pairings, best bottles to buy and the latest news.

daily
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address

MARKETPLACE

View Website Terms and Conditions and Privacy Statement of American Express Publishing Corporation.

Users of this site agree to be bound by the terms of the American Express Publishing
Corporation Website Terms and Conditions.

Copyright © 1997 - 2012 American Express Publishing Corporation. All Rights Reserved.
3.44-ci