Red Chiles and Soy-Sauced Tuna
This flavorful and powerful sauce for pan-seared tuna is made with chicken stock, soy sauce, sesame oil, scallion, garlic, and dried chilies.
How Long Should You Sear Tuna?
For perfectly seared tuna steaks, each about an inch thick, you’ll need to follow these steps:
- Heat the Oil: In a large skillet, heat your preferred cooking oil over moderately high heat.
- Sear the Tuna: Place the tuna steaks in the hot skillet and cook until browned on one side, about three minutes.
- Flip and Cook: Flip the tuna and cook for another three to four minutes to achieve medium-rare steaks, aiming for an internal temperature of about 130°F.
Should Tuna Steak Be Cooked Through?
Fresh tuna is best enjoyed medium-rare, which is generally safe for most people. If you prefer your tuna well done, add a few more minutes to the cooking time. However, be cautious not to overcook it, as this can result in dry, less flavorful tuna.
Notes from the Food & Wine Test Kitchen
If you want to substitute the tuna with another fish, salmon pairs well with this recipe’s flavorful sauce. For a complete meal, serve your seared tuna or salmon with sautéed spinach or broccoli rabe, seasoned with a touch of soy sauce and a sprinkle of sesame seeds.
Ingredients:
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon dried red pepper flakes
- 1/2 cup low-sodium chicken broth or homemade stock
- 4 tuna steaks, about 1-inch thick (approximately 2 pounds total)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cooking oil
- 1 teaspoon sesame oil
- 1 scallion, chopped (including green top)
- 3 garlic cloves, minced
Directions:
- Prepare the Sauce: In a small bowl, combine soy sauce, sugar, red pepper flakes, and broth. Set aside.
- Season the Tuna: Sprinkle the tuna steaks with kosher salt and freshly ground black pepper.
- Sear the Tuna: Heat the cooking oil in a large frying pan over moderately high heat. Add the tuna steaks and cook until browned, about three minutes. Turn the tuna and cook for an additional three to four minutes for medium-rare. Remove the tuna from the pan and let it rest on a cutting board while you prepare the sauce.
- Make the Sauce: Reduce the heat to moderately low and add sesame oil to the pan. Stir in the chopped scallion and minced garlic, cooking until fragrant, about one minute. Add the soy sauce mixture to the pan and simmer until it reduces to approximately 1/3 cup, about two minutes.
- Serve: Slice the seared tuna and serve it with the reduced sauce. Enjoy!
This recipe offers a delightful combination of flavors, and with a few simple steps, you can enjoy a restaurant-quality dish at home. Whether you stick with tuna or opt for salmon, this dish is sure to impress.
