Tuna and Sweet Gingered Eggplant Relish
From jo_jo_ba 15 years agoIngredients
- 10-oz sushi grade tuna, cut in 2 "steaks" shopping list
- Coarse-cracked black pepper shopping list
- 2 lbs Asian eggplant, chopped shopping list
- 2 tbsp salt shopping list
- 1/2 red onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1 tsp ginger shopping list
- 2 tbsp tomato paste shopping list
- 3/4 cup rice vinegar shopping list
- 2 tbsp brown sugar shopping list
How to make it
- 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.
People Who Like This Dish 4
- marymaybe Rowlett, TX
- monicajeanne Lawrence, KS
- atenas22 Carolina, PR
- babyhomersmommy West Bloomfield, MI
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 1 people-
Sounds good. Going to give this a try this week.
marymaybe in Rowlett loved it
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