Recipe
Tuna And Sweet Gingered Eggplant Relish Recipe
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Jo_jo_ba / All my dishes 2 months, 3 weeks ago
Barely heat-kissed tuna steak is the perfect bed for a lightly sauteed, tangy eggplant sauce.
Prep:45m Cook:15m Servings:2
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 Jo_jo_ba |
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Fans
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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jo_jo_ba 2 months, 3 weeks 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 month, 4 weeks ago said:
Sounds good. Going to give this a try this week.