Seared Tuna With Eggplant And Edamame

8 ingredients
2 steps

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
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. 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.
  2. 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.

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