Seared Asian Tuna Steaks
Tuna seared and served with eggplant and a rich, satisfying Asian sauce.
Foto: RecipeGirl
Ingredients
- 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)
- 2 tablespoons vegetable or canola oil
- 1½ pounds small eggplant, (halved lengthwise and sliced ½-inch thick)
- coarse salt and freshly ground pepper
- 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
Steps
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In a medium bowl, stir together the vinegar, sesame oil, green onions and ginger; season with salt and pepper.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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