Miso Glazed Eggplant with Sesame Seared Tuna and Wilted Greens


Culinary Explorer
I recently tried a recipe that was both healthy and incredibly flavorful - Miso Glazed Eggplant with Sesame Seared Tuna and Wilted Greens. It's a beautiful and balanced dish with a wonderful interplay of textures and tastes.

The star of the show is the eggplant. Sliced and pan-fried until tender, it gets coated in a rich and savory miso glaze that's both sweet and slightly salty. The tuna, perfectly seared with sesame seeds, adds a protein punch and a delightful textural contrast. Finally, wilted greens provide a refreshing counterpoint and a pop of color.

This dish is perfect for a light and satisfying lunch or a weeknight dinner. It's also visually stunning, making it a great option for entertaining guests.

Miso Glazed Eggplant with Sesame Seared Tuna and Wilted Greens.jpeg

  • For the Miso Glaze:
    • 2 tablespoons white miso paste
    • 1 tablespoon mirin
    • 1 tablespoon sake
    • 1 tablespoon honey
    • 1 tablespoon soy sauce
    • 1 tablespoon water
  • For the Eggplant:
    • 1 large eggplant, sliced into 1/2-inch thick rounds
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper, to taste
  • For the Sesame Seared Tuna:
    • 2 tuna steaks (each about 6 oz)
    • 2 tablespoons white sesame seeds
    • 1 tablespoon vegetable oil
  • For the Wilted Greens:
    • 4 cups mixed greens (such as baby spinach, arugula, or a combination)
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • Salt and freshly ground black pepper, to taste
  1. Make the Miso Glaze: In a small bowl, whisk together the miso paste, mirin, sake, honey, soy sauce, and water until smooth. Set aside.
  2. Prepare the Eggplant: Preheat a large skillet over medium heat. Brush the eggplant slices with olive oil and season with salt and pepper. Add the eggplant slices to the hot skillet and cook for 3-4 minutes per side or until tender and golden brown. Remove from the skillet and set aside.
  3. Sear the Tuna: Pat the tuna steaks dry with paper towels. Coat the steaks in the sesame seeds, pressing them gently to adhere. Heat the vegetable oil in a separate skillet over medium-high heat. Sear the tuna steaks for 2-3 minutes per side for a rare to medium-rare doneness.
  4. Wilt the Greens: While the tuna sears, heat the olive oil in a large pan over medium heat. Add the mixed greens and cook until wilted, about 1-2 minutes. Season with lemon juice, salt, and pepper.
  5. Assemble the Dish: To serve, place a bed of wilted greens on each plate. Top with the miso-glazed eggplant slices and the sesame-seared tuna steak. Drizzle any remaining miso glaze over the top.
This recipe is a great way to explore new flavor combinations and deliciously enjoy healthy ingredients. Let me know what you think in the comments below!
Miso Glazed Eggplant with Sesame Seared Tuna and Wilted Greens sounds like a gourmet delight! 🍆🐟🥬 Combining the umami flavors of miso with perfectly seared tuna and tender greens, it's sure to be a culinary masterpiece. Thanks for sharing this sophisticated recipe—I can't wait to savor every bite! 😋🌟
Miso glazed eggplant paired with sesame-seared tuna and wilted greens is a culinary journey that's both savory and satisfying! 🍆🐟 The combination of umami-rich miso, tender eggplant, and perfectly seared tuna creates a harmony of flavors that dance on the palate.