Soy-Glazed Ahi Tuna

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I’ve always loved the elemental flavors of Chinese cooking in America, which I suppose mean those we all learned to love here in (or taken out from) restaurants. Our tastes have gotten a lot more sophisticated over the decades, not to mention branched out to embrace Japanese, Thai, Vietnamese, Korean and other Asian cuisines. But I still adore those elemental flavors. And I can still eat my weight in fried rice.

3 tablespoons soy sauce

1 tablespoon sugar

2 teaspoons sherry

1 teaspoon sesame oil

2 green onions, chopped

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 teaspoon lemon pepper, plus additional

½ teaspoon sriracha or crushed red pepper

1 pound ahi tuna steaks

1 tablespoon extra-virgin olive oil

4 cups shrimp or vegetable fried rice

In a bowl, combine the soy sauce with the sugar, sherry and sesame oil, then add the green onions, garlic and fresh ginger. Season with the lemon pepper and sriracha or crushed red pepper. Let sit for about 30 minutes for flavors to meld. Season the tuna steaks with lemon pepper. Heat the oil in a pan or skillet over high heat until it pops. Add the tuna and sear quickly, no more than a minute or two on each side for rare inside. Remove hot pan from heat. Being careful to avoid splatters, pour in the sauce and turn the steaks one more time to coat them thoroughly. Remove tuna to a cutting board and let rest for about 2 minutes, then slice and quickly serve with hot fried rice. Spoon sauce from the pan over the top of the fish. Serves 4.

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