Sesame Ginger Albacore Tuna
Combine all marinade ingredients and add to fish in a zip top bag or airtight container. Chill for up to 1 hour. Heat a large skillet over medium-high, remove fish from marinade and carefully add to hot pan. Sear each side briefly, just until lightly browned, 2 min per side depending on size of fillet. This fish is traditionally served very rare in the center, so adjust cooking time to suit your desired doneness. Slice fish and serve with Miso-Glazed Eggplant.
Preheat oven to 425°. Brush eggplant all over with vegetable oil. Place on parchment-lined sheet pan cut-side down and roast 10 min, then flip the eggplant and roast 10 more min. Remove from oven and turn broiler to high. Combine remaining ingredients up to and including pepper, and brush on cut-side of eggplant. Broil eggplant with cut side up to caramelize the miso glaze. Watch closely to avoid scorching. Remove from oven, then plate, garnishing with sesame seeds and onion, and serve immediately.