Instructions: Eggplant Marmalade: Rub eggplant with 1 teaspoon oil then sprinkle with salt. Set in small pan and roast at 350 degrees until soft, about 20 to 25 minutes. When eggplant is cool enough to handle, peel and chop into small pieces.

Combine ginger, shallot, garlic, soy sauce, sesame oil and splash of vinegar. Saute in remaining 2 teaspoons oil over medium-low heat until fragrant, 2 to 3 minutes. Add eggplant and cook another 2 to 3 minutes. (Makes 1/2 cup)

Horseradish Cream: Combine whipping cream, shallot, pepper and horseradish and cook over medium heat until thick and reduced by 1/4. Add a splash of vinegar and salt and pepper to taste.

Assembly: Coat ahi pieces with pepper. Warm oil in skillet over high heat. Place fish in pan and sear both sides so that fish is browned outside but rare inside, 1 minute per side.

Divide Marmalade between 2 plates. Set fish on top, then drizzle Horseradish Cream around tuna. The marmalade also goes well with meat or lamb and can be used as a spread.

This recipe yields 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.