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.