Directions

In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.

In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. Add 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, 4 to 5 minutes. Transfer eggplant to a serving platter. Wipe out skillet with a paper towel.

Rub tuna steaks with 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 Facts:

Calories 515
  Calories from Fat 223 (43%)
(41%)Total Fat 27g
(16%)Saturated Fat 3g
Polyunsaturated Fat 10g
Monounsaturated Fat 12g
(34%)Cholesterol 102mg
(4%)Sodium 95mg
(47%)Potassium 1655mg
Total Carbohydrate 21g
(27%)Dietary Fiber 7g
Sugars 5g
Sugar Alcohols 0g
(111%)Protein 55g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.