Seared Asian Tuna Steaks


1 Tbs grated fresh ginger
6 whole green onions, sliced
1/3 cup rice vinegar
¼ cup toasted sesame oil
coarse salt and fresh ground pepper
3 Tbs vegetable oil
1½ lbs small eggplant, halved lengthwise and sliced ½-inch thick
Four 6-8-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, 5-6 minutes. Uncover and cook, stirring occasionally, until tender and browned, 4-5 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.

Servings: 4

Recipe Source: Everyday Food

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