Seared Asian Tuna Steaks

Name: Seared Asian Tuna Steaks
Prep time: 25 min
Total time: 25 min
Ingredients: 1 tablespoon fresh ginger, peeled and finely grated; 6 scallions (1 cup), thinly sliced crosswise; 0.333 cup rice vinegar; 0.25 cup toasted sesame oil; Coarse salt and ground pepper; 3 tablespoons vegetable oil; 1.5 pounds small eggplant (about 4), halved lengthwise and sliced ½ inch thick; 4 tuna steaks (6 to 8 ounces each and 1 inch thick)

3.8

(47)

Add your rating & review

By

Martha Stewart Editors

Updated on May 16, 2017

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.