Tuna is most often cooked to medium-rare to prevent it from drying out. If you prefer, cook one or two minutes longer after turning, or until opaque throughout.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.
Step 2
In a large skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. Add eggplant, and season with salt and pepper. Cover; 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 plate. Wipe skillet with a paper towel.
Step 3
Rub both sides of tuna steaks with remaining 1 tablespoon vegetable oil; season with salt and pepper. Place in skillet and cook over high heat, turning once, until browned but still pink in the center, about 5 minutes. Cut each tuna steak in half. Divide eggplant and tuna among four plates. Spoon sauce on top, and serve.
Grating Tool
Step 4
A rasp-style zester, such as a Microplane, is an efficient tool for grating ginger, as the sharp, tiny holes produce very fine strips. Look for one in kitchen-supply or hardware stores. The fine holes of a box grater will also do the job.
