Best Seared Asian Tuna Steaks Recipes

Seared Asian Tuna Steaks image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

1 tablespoon fresh ginger, peeled and finely grated
6 scallions (1 cup), thinly sliced crosswise
1/3 cup rice vinegar
1/4 cup toasted sesame oil
Coarse salt and ground pepper
3 tablespoons vegetable oil
1 1/2 pounds small eggplant (about 4), halved lengthwise and sliced 1/2 inch thick
4 tuna steaks (6 to 8 ounces each and 1 inch thick)

Steps:

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

Nutrition Facts : Calories 555 g, Fat 34 g, Fiber 6 g, Protein 49 g

SEARED ASIAN TUNA STEAKS image

Categories Fish

Yield Serves 4.

Number Of Ingredients 7

1 piece fresh ginger, peeled and finely grated (1 tbsp)
6 scallions, thinly sliced (1 cup)
1/3 cup rice vinegar
1/4 cup sesame oil
3 tbsp of vegetable oil
1 1/2 lbs eggplant (4) halved lengthwise and sliced 1/2" thick
4 tuna steaks (6 - 8 oz, 1" thick)

Steps:

Stir ginger,scallions, vinegar, and sesame oil, s&p. In a non-stick skillet heat 2 tbsp oil over medium/high heat. Add eggplant, s&p. Cover and cook, stirring occassionally until tender and brown; 5-6 mins. Uncover and continue cooking for 4-5 mins. Wipe skillet. Rub steaks with 1 tbsp vegetable oil, s&p. Return skillet to heat and raise to high. Cook turning once, until browned but still pink in centre (5 mins total). Cut steak in half. Spoon sauce over steak and eggplant.