For the tuna:

1.5 cups chopped fresh cilantro leaves (hey, the stems taste good too, don’t be too fussy)
1/3 to 1/2 cup sliced jalapenos (seeds included if you can take the heat)
1.5 TBSP grated fresh ginger (juice included)
3 or 4 grated or pressed garlic cloves
3/4 to 1 cup fresh squeezed lime juice
1/2 cup soy sauce
1/4 tsp sugar (or splenda)
1/4 cup olive oil (as good as you got)
1 TBSP wasabi paste or 1/2 TBSP wasabi powder

sliced avocado to garnish

Mix all of the above together (except avocado), whisking if you use the wasabi paste — set aside … heat 2 TBSP olive oil in a large, non-stick skillet… pretty high… place 4, 6 to 8 oz. tuna filets (like sushi quality, beautiful red guys) in the oil and DON’T MOVE THEM for at least a minute… this will sear in the juices and flavor and keep them intact, as well… turn after 1 to 3 minutes, depending on your skillet and how rare you want your fishes… using a hard, metal spatula, flip’em over and leave to sear on the otha side… turn off the heat (and if you don’t have the luxury of gas, remove the skillet from the burner altogether) and pour half of the cilantro ginger mixture over the fish — maybe disengage the seared underside first … i know, i’m weirdly thorough… plate and serve with remaining sauce and sliced avocado.

For the eggplant:

You may use any variety of eggplant, just get about 4 cups, cubed into 3/4 inch chunks (peel it first if the skin seems tough). Place in a baking dish that’ll allow a single layer.

Mix the marinade: 1/4 cup soy, 1/8 cup sherry vinegar, 2 TBSP toasted sesame oil, 2 or 3 minced garlic cloves and black pepper to taste… whisk and pour over the eggplant, then place in a 375 degree oven (325 for convection)… stir to baste every 5 minutes and gauge the length of cooking time for yourself.

Meanwhile, lightly toast 2 TBSP sesame seeds (white or black) in a dry skillet, shaking constantly. Sprinkle seeds over eggplant and serve alongside the tuna.

MMMMMMMmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!

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Kitchen by Suzi