Food & Cooking Recipes Ingredients Seafood Recipes Seared Asian Tuna Steaks 3.8 (47) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal. Ingredients 1 tablespoon fresh ginger, peeled and finely grated 6 scallions (1 cup), thinly sliced crosswise ⅓ 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) Directions 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. Rate it Print