• 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 Ahi 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 cloves garlic, minced

1. 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 high heat. Add ahi tuna and cook until brown, about 3 minutes. Turn and cook fish until done to your taste, 3 to 4 minutes longer for medium rare.

2. 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.

NOTES. Fish alternatives: Salmon fillets or steaks will also go well with this highly seasoned sauce.

Test kitchen tip: 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.