Seared Asian Tuna Steaks

Langkah-langkah

1. In a medium bowl, stir together the vinegar, sesame oil, green onions and ginger; season with salt and pepper.
2. 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.
3. 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.