Seared Tuna with Eggplant and Edamame
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.
Recipe by Cooking Light August 2016
Credit: Jennifer Causey
417 calories; fat 15.4g; saturated fat 1.9g; mono fat 9.1g; poly fat 4.4g; protein 51g; carbohydrates 16g; fiber 8g; cholesterol 66mg; iron 3mg; sodium 616mg; calcium 70mg.