Seared Asian Tuna Steaks

A favorite recipe to utilize fresh tuna steaks: Seared Asian Tuna Steaks

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Seared Asian Tuna Steaks


  • 1 tablespoon grated fresh ginger
  • 6 whole green onions, sliced
  • 1/3 cup rice vinegar
  • 1/4 cup toasted sesame oil
  • coarse salt and fresh ground pepper
  • 3 tablespoons vegetable or canola oil
  • 1 1/2 pounds small eggplant, halved lengthwise and sliced 1/2-inch thick
  • Four 6 to 8-ounce tuna steaks (about 1-inch-thick)


  1. Prepare sauce: In a medium bowl, stir together ginger, scallions, vinegar and sesame oil; season with salt and pepper.
  2. Prepare eggplant: In a 12-inch nonstick skillet with a tight fitting lid, heat 2 Tablespoons vegetable oil over medium-high heat. Add eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer eggplant to a serving platter. Wipe out skillet with a paper towel.
  3. Prepare tuna: Rub tuna steaks with remaining 1 Tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total. Cut each tuna steak in half; divide among four plates. Spoon sauce over tuna and eggplant, and serve.
SOURCE: (via Everyday Food)

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