This recipe for Seared Asian Tuna Steaks is a favorite recipe to utilize fresh tuna.
Seared Asian Tuna Steaks
If you can get your hands on some good, fresh tuna, you might enjoy these easy-to-make seared Asian tuna steaks. This is simply and quickly skillet sautéed tuna that is served topped with cooked eggplant slices and a tasty sauce.
What’s the best place to find fresh tuna?
A good seafood market is the best place to buy any kind of fresh fish. If your town doesn’t have a seafood market, sometimes a regular market will have nice tuna steaks too. Regular markets are delivered different kinds of fish at random times, so talk to the seafood guy at your local market to get the scoop on tuna. Whole Foods is usually my go-to market for picking up fresh tuna, swordfish and other seafood.
🛒Ingredients needed:
- rice vinegar
- toasted sesame oil
- green onions
- fresh ginger
- kosher salt and freshly ground black pepper
- vegetable or canola oil
- eggplant
- fresh tuna steaks
✏️How to make Seared Asian Tuna Steaks:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
PREPARE THE SAUCE:
-
In a medium bowl, stir together the vinegar, sesame oil, green onions and ginger; season with salt and pepper.
PREPARE THE EGGPLANT:
-
In a 12-inch nonstick skillet with a tight fitting lid, heat 2 tablespoons of vegetable oil over medium-high heat. Add the eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, about 4 to 5 minutes. Transfer the eggplant to a serving platter. Wipe out the skillet with a paper towel.
PREPARE THE TUNA:
-
Rub the tuna steaks with the remaining 1 tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total.
➡️Recipe Tips:
- To serve, cut each tuna steak in half, and transfer it to a platter or individual plates. Spoon the sauce over the tuna and eggplant. Enjoy!
- When selecting an eggplant, look for one that is firm, but not hard. A good eggplant should also feel heavy for its size.
- If you’re not into eggplant, you can always leave it out of the recipe and just make the tuna with the sauce. Alternately, you can substitute fresh zucchini slices for the eggplant, if you’d like.
✔️What to serve with Seared Asian Tuna:
- For some reason I like serving this with a green vegetable like Broccoli with Toasted Garlic Crumbs or Sesame Asparagus.
- A green salad would also be nice. Throw one together with whatever you have in the kitchen or try my Green Salad with Strawberries and Sugared Almonds.
- I think this seared tuna also screams for a glass of dry white wine, like a nice chardonnay. (My favorite type of wine!)
❤️Why I love this recipe:
- This is a very simple way to prepare fresh tuna and simple is always a good thing.
- I consider tuna a bit of a treat since it’s a more costly fish, so eating this makes even a Monday feel like a special occasion!
- The whole recipe can be made in under 45 minutes. (Works for a Monday!)
Here are a few more tuna recipes you might enjoy:
- Maple Soy Grilled Tuna
- Teriyaki Tuna with Ginger Vegetables
- Ahi Tuna Poke Bowl
- Lime Chili Marinated Tuna Steaks
- Sesame Balsamic Tuna
Seared Asian Tuna Steaks
Tuna seared and served with eggplant and a rich, satisfying Asian sauce.
Ingredients
SAUCE:
- ⅓ cup rice vinegar
- ¼ cup toasted sesame oil
- 6 whole green onions, sliced
- 1 tablespoon grated fresh ginger
- coarse salt and freshly ground pepper, to taste
EGGPLANT:
- 2 tablespoons vegetable or canola oil
- 1½ pounds small eggplant, halved lengthwise and sliced ½-inch thick
- coarse salt and freshly ground pepper
TUNA:
- 1 tablespoon vegetable or canola oil
- Four 6-ounce tuna steaks (about 1-inch-thick), if steaks are large, use two and cut in half
- coarse salt and freshly ground pepper
Instructions
PREPARE THE SAUCE:
- In a medium bowl, stir together the vinegar, sesame oil, green onions and ginger; season with salt and pepper.
PREPARE THE EGGPLANT:
- In a 12-inch nonstick skillet with a tight fitting lid, heat 2 tablespoons of vegetable oil over medium-high heat. Add the eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, about 4 to 5 minutes. Transfer the eggplant to a serving platter. Wipe out the skillet with a paper towel.
PREPARE THE TUNA:
- Rub the tuna steaks with the remaining 1 tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total. Cut each tuna steak in half; divide among four plates. Spoon sauce over tuna and eggplant, and serve.
Nutrition
Serving: 1serving, Calories: 513kcal, Carbohydrates: 12g, Protein: 42g, Fat: 33g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 84mg, Potassium: 888mg, Fiber: 6g, Sugar: 7g, Vitamin A: 3977IU, Vitamin C: 8mg, Calcium: 47mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
