Seared Asian Tuna
Serve with brown or white rice and a green salad.

Servings: 4

• 3 tablespoons light soy sauce
• 1 teaspoon sugar
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup canned 99% at free chicken broth or defatted homemade stock
• 4 tuna steaks, about 1 " thick, approximately 4 – 5 ounces each
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoons cooking oil
• 1 teaspoon sesame oil
• 1 green onion, including green top chopped
• 3 cloves garlic, minced

In a small bowl, combine the soy sauce, sugar, red pepper flakes, and broth.

In a small sauce pan, heat sesame oil. Stir in the green onion and garlic and cook, stirring, for about 1 minute.

Add the soy sauce mixture; simmer until reduced to approximately 1/3 cup.

Meanwhile, sprinkle the fish with the salt and black pepper. Heat the cooking oil in a large 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. (I like it best when it is still slightly pink in the center. When done, cut the tuna into slices and serve with the sauce.

Per Serving: 222 Calories; 10g Fat (41.6% calories from fat); 2g Saturated Fat; 3g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 562mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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