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.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2006
- 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)
In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.
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.
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.