Recipe

Tuna And Sweet Gingered Eggplant Relish Recipe

	Jo_jo_ba / All my dishes 1 year, 3 months ago Barely heat-kissed tuna steak is the perfect bed for a lightly sauteed, tangy eggplant sauce. Prep:45m Cook:15m Servings:2	Jo_jo_ba
	sweet gingery garlicky eggplanty herby spicy flavourful sweet succulent oniony tuna fishy peppery spicy sour tomatoey

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marymaybe

Ingredients

10-oz sushi grade tuna, cut in 2 "steaks"

Coarse-cracked black pepper

2 lbs Asian eggplant, chopped

2 tbsp salt

1/2 red onion, diced

2 cloves garlic, minced

1 tsp ginger

2 tbsp tomato paste

3/4 cup rice vinegar

2 tbsp brown sugar

Directions

Bring the tuna to room temperature, and dust each side with cracked pepper.

Toss eggplant and salt, place in a colander and let sit 30 minutes. Rinse and pat dry.

In a non-stick skillet over medium, add 1/4 cup water.

Add the onions and cook 1 minute.

Stir in the eggplant, garlic and ginger, cooking 4 minutes longer and adding water if necessary.

Add the tomato paste.

Stir in the vinegar, scraping the bits from the bottom of the pan.

Add the sugar and cook until all the ingredients are well mixed (about 5 minutes).

Heat a separate pan sprayed with non-stick cooking spray to very high heat.

Place the tuna steaks in the pan and cook (without moving the meat) 1 minute.

Flip steaks and sear second side 1 minute longer.

Remove fish to a board and allow to sit 2 minutes.

Spoon equal amounts of eggplant mixture onto serving plates.

Slice tuna steaks into 6-8 pieces each, and top the eggplant with them.

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Comments

jo_jo_ba 1 year, 3 months ago said:
Amount Per Serving
Calories: 349.6
Total Fat: 2.8 g
Cholesterol: 75.0 mg
Sodium: 205.0 mg
Total Carbs: 52.8 g
Dietary Fiber: 12.7 g
Protein: 37.1 g
WW Points: 6.5

marymaybe 1 year, 2 months ago said:
Sounds good. Going to give this a try this week.

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