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Spicy, Tangy, Sweet Tuna Collars with Eggplant and Herbs

  • Author: carmeninthegarden


  • 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


  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).