This recipe for Seared Asian Tuna Steaks is a favorite recipe to utilize fresh tuna.
If you can get your hands on some good, fresh tuna, you might enjoy these easy-to-make seared Asian tuna steaks. This is simply and quickly skillet sautéed tuna that is served topped with cooked eggplant slices and a tasty sauce.
What’s the best place to find fresh tuna?
A good seafood market is the best place to buy any kind of fresh fish. If your town doesn’t have a seafood market, sometimes a regular market will have nice tuna steaks too. Regular markets are delivered different kinds of fish at random times, so talk to the seafood guy at your local market to get the scoop on tuna. Whole Foods is usually my go-to market for picking up fresh tuna, swordfish and other seafood.
Ingredients needed:
- rice vinegar
- toasted sesame oil
- green onions
- fresh ginger
- kosher salt and freshly ground black pepper
- vegetable or canola oil
- eggplant
- fresh tuna steaks
How to make Seared Asian Tuna Steaks:
The full, printable recipe is at the end of this post.
This is a very simple way to prepare fresh tuna with a delicious sauce and a little bit of eggplant. If you’re not into eggplant, you can always leave it out of the recipe and just make the tuna with the sauce. Alternately, you can substitute fresh zucchini slices for the eggplant, if you’d like.
Here are a few more tuna recipes you might like to try:
- Maple Soy Grilled Tuna
- Teriyaki Tuna with Ginger Vegetables
- Ahi Tuna Poke Bowl
- Lime Chili Marinated Tuna Steaks
Seared Asian Tuna Steaks
Recipe Details
Ingredients
SAUCE:
- ⅓ cup rice vinegar
- ¼ cup toasted sesame oil
- 6 whole green onions, sliced
- 1 tablespoon grated fresh ginger
- coarse salt and freshly ground pepper, to taste
EGGPLANT:
- 2 tablespoons vegetable or canola oil
- 1½ pounds small eggplant, halved lengthwise and sliced ½-inch thick
- coarse salt and freshly ground pepper
TUNA:
- 1 tablespoon vegetable or canola oil
- Four 6-ounce tuna steaks (about 1-inch-thick), if steaks are large, use two and cut in half
- coarse salt and freshly ground pepper
Instructions
PREPARE THE SAUCE:
- In a medium bowl, stir together the vinegar, sesame oil, green onions and ginger; season with salt and pepper.
PREPARE THE EGGPLANT:
- In a 12-inch nonstick skillet with a tight fitting lid, heat 2 tablespoons of vegetable oil over medium-high heat. Add the 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, about 4 to 5 minutes. Transfer the eggplant to a serving platter. Wipe out the skillet with a paper towel.
PREPARE THE TUNA:
- Rub the tuna steaks with the 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.
