Seared Tuna with Eggplant and Edamame

Name: Seared Tuna with Eggplant and Edamame
Total time: 15 min
Ingredients: 3 tablespoons olive oil, divided; 1 pound Japanese eggplant, cut diagonally into 1/2-in.-thick slices; 2 cups frozen shelled edamame or lima beans, thawed; 2 tablespoons reduced-sodium soy sauce; 1 teaspoon toasted sesame oil; 4 (6-oz.) 1-in.-thick tuna fillets; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper

www.myrecipes.com

Your recipes

Total: 15 minutes

Servings: 2.5

Cost: $7.30 /serving

Author : Rozanne Gold

Ingredients

Remove All · Remove Spices · Remove Staples

3 tablespoons olive oil, divided1 pound Japanese eggplant, cut diagonally into 1/2-in.-thick slices2 cups frozen shelled edamame or lima beans, thawed2 tablespoons reduced-sodium soy sauce1 teaspoon toasted sesame oil4 (6-oz.) 1-in.-thick tuna fillets½ teaspoon kosher salt½ teaspoon freshly ground black pepper

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add eggplant; cook 2 minutes or just until beginning to brown, stirring frequently. Add edamame and 1 tablespoon olive oil; cook 9 minutes or until eggplant is tender and edamame is beginning to brown, stirring occasionally. Stir in soy sauce. Remove from heat; drizzle with sesame oil. Transfer to a platter; cover and keep warm.

Step 2

Lightly brush fillets with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Heat pan over high heat until very hot. Add tuna to pan; cook 3 minutes on each side or until outside is browned but center is still pink. Let stand 5 minutes; thinly slice against the grain. Serve tuna with eggplant mixture.