Seared Asian Tuna Steaks

A Microplane is the best tool for grating ginger. If you don't have one, use the fine holes of a box grater

Seared Asian Tuna Steaks

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • 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.


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