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Under 30 Minutes

Seared Asian Tuna Steaks

A Microplane is the best tool for grating ginger. If you don't have one, use the fine holes of a box grater.

  • Prep:
  • Total Time:
  • Servings: 4
Seared Asian Tuna Steaks

Source: Everyday Food, June 2006

Ingredients

  • 1 tablespoon fresh ginger, peeled and finely grated
  • 6 scallions (1 cup), thinly sliced crosswise
  • 1/3 cup rice vinegar
  • 1/4 cup toasted sesame oil
  • Coarse salt and ground pepper
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds small eggplant (about 4), halved lengthwise and sliced 1/2 inch thick
  • 4 tuna steaks (6 to 8 ounces each and 1 inch thick)

Directions

  1. In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.

  2. In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. 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. 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.

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