Spicy Korean Seared Tuna Recipe
1/2 cup canned low-sodium chicken broth or homemade stock
2 tuna steaks, about 1 inch thick
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons cooking oil
1 teaspoon Asian sesame oil
1 scallion including green top, chopped
3 cloves garlic, minced
4 tablespoons Hazel and As Singapore Hot Sauce
In a small bowl, combine the soy sauce, broth and fish. Let sit in fridge for 1 hour or overnight.
Sprinkle the fish with the salt and black pepper. Heat the grill to 350.
Oil grates. 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.
Reduce the heat to moderately low and add remaining marinade into pan. Stir until liquid reduced to approximately 1/3 cup, about 2 minutes.
Add marinade to fish and decorate with scallion and a little butter.
Served with grilled beets and scallions