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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, May 26, 2011

Sushi Grade Tuna...YUM

Um, yeah, it was just as good as it looks.
This Tuna is served over a bed of sauteed eggplant and topped with a scallion sauce.
Seriously delicious.

So this is what Logan/dishwasher extraordinare does while I cook.
Yes he wears his sunglasses inside...he's really cool.

Ok onto the food.
You must try this one, I'm serious.
Even Logan ate eggplant, I couldn't believe it.
I should eat Seared Tuna more often,
I forgot how awesome and easy it is!
ENJOY!

Seared Tuna Steaks with Eggplant and Scallion Saute
1 T finely grated peeled fresh ginger
6 scallions, trimmed and thinly sliced crosswise
1 cup rice vinegar 
1/3 cup toasted sesame oil
S&P
3 T vegetable oil, such as safflower
1 1/2 lbs small eggplant halved lengthwise and sliced crosswise
4 tuna steaks, 1 inch thick

In a med bowl stir together ginger, scallions, vinegar, and sesame oil, season with S&P.
In a large skillet with a tight fitting lid, heat 2 T oil over med high.  Add eggplant and season with S&P. Cover, cook, stirring occasionally, until slightly softened and lightly browned, 5-6 min.  Uncover and cook stirring occasionally, until tender and browned, 4-5 min.  Transfer eggplant to a plate, wipe skillet with a paper towel.
Rub both sides of tuna with remaining 1 T oil, season with S&P.  Place in a skillet and cook over high heat, turning once, until browned but still pink in the center, about 5 min.  Cut each tuna steak in half.  Divide eggplant and tuna among four plates.  Spoon sauce on top, and serve.


Logan Rating: ****

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