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: ****