Eggplant is the real star here, with its meaty texture and savory notes that match those of the tuna. Soy sauce and sesame oil deepen the effect, and edamame offers delightful chew. You can also use regular globe eggplant instead of the Japanese variety; just peel and cut into cubes. Add a side of brown rice or soba noodles, and dinner is done. Make extra and have leftovers for a light lunch the next day.
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
Est. added sugars 0
How to Make It
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.
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.