Post by Karin on Aug 17, 2007 11:12:25 GMT -5
Swiped this off of Martha Stewart's Everday Foods website...........
Serves 4
Ingredients:
1 tablespoon fresh ginger, peeled and finely grated
6 (1 cup) scallions, thinly sliced crosswise
1/3 cup rice vinegar
(original recipe called for 1/4 cup toasted sesame oil-but not usually prep friendly)
Coarse salt and ground pepper
PAM nonstick spray to cook tuna with in the skillet and possibly some spray butter for the coating the second time (original recipe called for 3 tablespoons vegetable oil)
1 1/2 pounds small eggplant, (about 4), halved lengthwise and sliced 1/2 inch thick
4 (6 to 8 ounces each and 1 inch thick) tuna steaks
Directions
In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil (omit if in prep mode); season with salt and pepper.
In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high (use PAM non-stick spray if in prep mode).
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 (use spray butter or PAM if in prep mode); 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.
Serves 4
Ingredients:
1 tablespoon fresh ginger, peeled and finely grated
6 (1 cup) scallions, thinly sliced crosswise
1/3 cup rice vinegar
(original recipe called for 1/4 cup toasted sesame oil-but not usually prep friendly)
Coarse salt and ground pepper
PAM nonstick spray to cook tuna with in the skillet and possibly some spray butter for the coating the second time (original recipe called for 3 tablespoons vegetable oil)
1 1/2 pounds small eggplant, (about 4), halved lengthwise and sliced 1/2 inch thick
4 (6 to 8 ounces each and 1 inch thick) tuna steaks
Directions
In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil (omit if in prep mode); season with salt and pepper.
In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high (use PAM non-stick spray if in prep mode).
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 (use spray butter or PAM if in prep mode); 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.