How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Seared Tuna With Eggplant And Edamame?

You need 8 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1 pound Japanese eggplant, cut diagonally into 1/2-in.-thick slices, 2 cups frozen shelled edamame or lima beans, thawed, 2 tablespoons reduced-sodium soy sauce, and more.

Is Seared Tuna With Eggplant And Edamame suitable as seafood?

Yes, Seared Tuna With Eggplant And Edamame falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Seared Tuna With Eggplant And Edamame?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Tuna With Eggplant And Edamame Recipe

Name: Seared Tuna With Eggplant And Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1 pound Japanese eggplant, cut diagonally into 1/2-in.-thick slices; 2 cups frozen shelled edamame or lima beans, thawed; 2 tablespoons reduced-sodium soy sauce; 1 teaspoon toasted sesame oil; 4 (6-oz.) 1-in.-thick tuna fillets; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Try this homemade Seared Tuna With Eggplant And Edamame recipe the whole family will love. Made with olive oil, beans, soy sauce and sesame oil. Easy st…

This Seared Tuna With Eggplant And Edamame relies on simple, everyday ingredients such as olive oil, divided, reduced-sodium soy sauce, toasted sesame oil and kosher salt. It comes together quickly and makes 4 servings, at about 411 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

3 tablespoons olive oil, divided
1 pound Japanese eggplant, cut diagonally into 1/2-in.-thick slices
2 cups frozen shelled edamame or lima beans, thawed
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
4 (6-oz.) 1-in.-thick tuna fillets
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
411 kcal
Category
Seafood

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Seared Tuna With Eggplant And Edamame

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