Dinner In 20 Minutes: Seared Tuna Steak With Sautéed Eggplant

tuna, eggplant, recipe, quick and easy, seafood, domenica marchetti

Dinner in 20 minutes that's healthy, satisfying and is great as leftovers? Yes, that's possible!

This Seared Tuna Steak With Sauteed Eggplant recipe is courtesy of an idea Domenica Marchetti gave me when I asked what I can make with a tuna steak I had at home. Yes, it's nice to have a cookbook author as a friend.

Luckily,  I had Domenica's Rustic Italian cookbook in my possession as well as pretty fairy tale eggplant from Washington's Green Grocer. I overly simplified Domenica's recipe for Tuna Tagliata with Eggplant Salad and Oregano Oil, but the end result was still awesome.

Seared Tuna Steak With Sautéed Eggplant

Ingredients: the quantity is up to you!
olive oil
fairy tale eggplant, diced
white onion, diced
sherry vinegar
tuna steak

1. Pour enough olive oil into a skillet to cover the bottom. Allow the oil to heat. Add diced eggplant and onion and season with salt. Saute for about 10-15 minutes, or until the vegetables are tender. Turn off the heat and add a few splashes of sherry vinegar. {Domenica used red wine vinegar in her recipe, but I did not have it, so used with sherry vinegar.}

2. Meanwhile, heat olive oil in a small skillet. Season tuna steak with salt and sear on both sides for 2-4 minutes depending on how rare you want the fish to be in the middle. I wanted mine to be pretty rare!

3. Slice tuna across the grain, as you do with any other steak, and serve along with the eggplant and onion mixture. Squeeze fresh lemon juice on top.

tuna, eggplant, recipe, quick and easy, seafood, domenica marchetti

I was not sure how the eggplant would go with the tuna, but I had nothing to worry about. The combination was stellar! I had leftovers straight out of the fridge next day at work and they were almost better! {Side note: please never ever heat fish in an office microwave room!}

Simple. Nutritious. Pretty. I'd make this dish again for sure!