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Ingredients
- 1 pkg Coleson's Catch Tuna Steak thawed
- ⅓ c Oil
- ½ c Onion diced
- 2 c Eggplant diced, tossed with salt and pepper
- 1 Garlic chopped
- 1 Tbsp Ginger grated
- 1 Tbsp Curry Powder
- 1 Tbsp Basil chopped (Thai if available)
- ½ c Tomatoes diced
- ½ c Chicken Stock
Ingredients
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Instructions
- In a large sauté pan, sauté the onion in oil until golden—it seems like a lot of oil but the eggplant will absorb it.
- Add the eggplant and sauté until brown, add more oil if it needs it—some eggplant absorb more than others.
- Add the garlic, ginger, and curry powder and cook, stirring until heated through but not brown.
- Add the basil, tomatoes, and chicken stock. Simmer and let flavors blend adding more stock if needed—it may have a loose sauce texture.
- Adjust seasonings.
- Sink the tuna steaks into the eggplant and simmer until cooked to medium.
- Do not overcook. Tuna is best cooked rare to medium; anything more and it is tough.
Recipe Notes
Serve with grain and a salad.