Total Time
15 Mins
Serves 4 (serving size: 1 tuna fillet and 3/4 cup eggplant mixture)
Photo: Jennifer Causey

How to Make It

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.

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