Spicy, Tangy, Sweet Tuna Collars with Eggplant and Herbs

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@carmeninthegarden Spicy, tangy, sweet glazed collars and eggplant with rice and topped with fresh perilla, green onions, and cucamelons. A delicious #gardentotable dinner for my jetlagged self! #garden #dinner #easydinnerideas ♬ original sound – Carmen in the Garden

How to make this recipe:

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Spicy, Tangy, Sweet Tuna Collars with Eggplant and Herbs

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Ingredients

Units USM Scale 1x2x3x

• 2 tuna collars
• 1 large eggplant or a few small eggplants, sliced into rounds
• Cooked rice, for serving
• Perilla leaves (or Thai basil), green onions, and cucamelons (or cucumber) for garnish
• Oil
• Salt and pepper

For the glaze:

• 1 cup tomatillos
• 1 yuzu + 1 caviar lime OR Juice of 1 lime
• 1 tablespoon miso
• 1 tablespoon fish sauce
• 1 jalapeno
• 1/2 tablespoon honey

Instructions

1. Preheat oven to 375°F . Season tuna and eggplant with salt and pepper.
2. Blend tomatillos, lime juice, miso, fish sauce, jalapeno, and honey for the sauce. Adjust seasoning.
3. Sear tuna and eggplant in a cast iron skillet with oil until golden-brown (about 3 mins per side).
4. Pour sauce over tuna and eggplant. Bake at 375°F for 10-15 mins until tuna is cooked and eggplant is tender. Broil for the last minute or so (be sure to keep an eye depending on your broiler!)
5. Place rice on plates, top with collars, eggplant, and sauce. Garnish with perilla leaves, green onions, and cucamelons (or cucumber).

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