Seared Asian Tuna Steaks
Tuna seared and served with eggplant and a rich, satisfying Asian sauce.
Ingredients
4 servings
Instructions
- In a medium bowl, stir together the vinegar, sesame oil, green onions and ginger; season with salt and pepper.
- In a 12-inch nonstick skillet with a tight fitting lid, heat 2 tablespoons of vegetable oil over medium-high heat. Add the 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, about 4 to 5 minutes. Transfer the eggplant to a serving platter. Wipe out the skillet with a paper towel.
- Rub the tuna steaks with the 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.
Nutrition per serving
513kcal
💰 Cost Estimate
Total Ingredients
$527.00
$527.00
Per Serving
$132.00/serving
$132.00/serving
🏠 Savings
~$1054.00 vs buying!
~$1054.00 vs buying!
📋 Price Breakdown (64% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| rice vinegar | 0.333 cup | $30.00 |
| toasted sesame oil | 0.25 cup | $59.00 |
| green onions | 6 whole | $327.00 |
| grated fresh ginger | 1 tbsp | $16.00 |
| coarse salt and freshly ground pepper | - | - |
| vegetable or canola oil | 2 tbsp | $8.00 |
| small eggplant | 1.5 lbs | $83.00 |
| coarse salt and freshly ground pepper | - | - |
| vegetable or canola oil | 1 tbsp | $4.00 |
| Four 6-ounce tuna steaks | - | - |
| coarse salt and freshly ground pepper | - | - |
*Estimated market prices, may vary by region
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