Asian-style tuna steak
Description
The dish is prepared without unnecessary complications. In a bowl, mix together ginger, green onion, vinegar, and sesame oil; season with salt and pepper. In a shallow skillet with a lid, heat 2 tablespoons of oil over medium heat. Add eggplants and season with salt and pepper. Cover with a lid and cook, stirring occasionally, until eggplants soften slightly and turn lightly brown, about 5 to 6 minutes. Remove the lid and continue cooking, stirring, until eggplants are tender and browned, about 4 to 5 minutes. Transfer the eggplants to a plate. Wipe the skillet clean with a paper towel. Brush the tuna with the remaining 1 tablespoon of oil and season with salt and pepper. Place in the skillet and increase the heat. Cook, flipping once, until browned, about 5 minutes. Cut each steak in half and divide among 4 servings. Add the eggplants and serve. The dish is ready to be served.