Seared Asian Tuna Steaks

Prep Time:
25 mins
Total Time:
25 mins

Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal.


  • 1 tablespoon fresh ginger, peeled and finely grated

  • 6 scallions (1 cup), thinly sliced crosswise

  • cup rice vinegar

  • ¼ cup toasted sesame oil

  • Coarse salt and ground pepper

  • 3 tablespoons vegetable oil

  • 1 ½ pounds small eggplant (about 4), halved lengthwise and sliced ½ inch thick

  • 4 tuna steaks (6 to 8 ounces each and 1 inch thick)


  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.

Related Articles