EGGPLANT, GINGER, GARLIC AND TUNA WHAT COULD BE BETTER ENJOY DAN:

                                 TUNA STEAKS WITH EGGPANT by CHEF DAN:

Serves 4

INGREDIENTS:

4 tuna steaks (about 8 oz) 1-inch thick

4 small eggplant, halved lengthwise and slice into 2-inch rounds

4 tablespoons garlic, minced

1 thumb size fresh ginger, peeled and finely graded

6 scallions, cut on the bias, in 2-inch pieces

1/3-cup rice vinegar

2 tablespoons sesame oil

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.    In a bowl, toss together, garlic, ginger, scallions, vinegar, and sesame oil.

2.    Season with salt and pepper.

3.    In a skillet, heat 3 tablespoons olive oil over medium-high heat.

4.    Add eggplant and season with salt and pepper.

5.    Cover and cook, stirring occasionally, until lightly browned, about 5-6 minutes.

6.    Uncover, and cook, stirring occasionally, until tender, about 4-5 minutes.

7.    Transfer to serving platter.

8.    Rub tuna steaks with a little olive oil.

9.    Season with salt and pepper.

10.                       Cook turning once until brown but still pink in the center.

11.                       About 5 minutes total.

12.                       Cut each tuna steak in half, divide between 4 plates.

13.                       Spoon sauce over tuna and eggplant and serve.

              ENJOY DAN:                                           SAVOURI!