Seared Tuna Steaks with Eggplant and Scallion Saute

1. 1

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

2. 2

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

3. 3

   Add eggplant, and season with salt and pepper.

4. 4

   Cover; cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes.

5. 5

   Uncover, and cook, stirring occasionally, until tender and browned, 4 to 5 minutes.

6. 6

   Transfer eggplant to a plate.

7. 7

   Wipe skillet with a paper towel.

8. 8

   Rub both sides of tuna steaks with remaining 1 tablespoon vegetable oil; season with salt and pepper.

9. 9

   Place in skillet and cook over high heat, turning once, until browned but still pink in the center, about 5 minutes.

10. 10

    Cut each tuna steak in half.

11. 11

    Divide eggplant and tuna among four plates.

12. 12

    Spoon sauce on top, and serve.

13. 13

    A rasp-style zester, such as a Microplane, is an efficient tool for grating ginger, as the sharp, tiny holes produce very fine strips.

14. 14

    Look for one in kitchen-supply or hardware stores.

15. 15

    The fine holes of a box grater will also do the job.

* Per serving · 4 servings · Values may vary.

No additional tips available.