Pine Nut Crusted Tuna / Hummus / Roasted Cherry Tomatoes And Eggplant With Basil, Garlic, Shallots, And Lemon Zest / Fresh Arugula / Aged Balsamic Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Vegetables

   Preheat the oven to 400°F (200°C). Dice the eggplant and halve the cherry tomatoes. In a bowl, toss them with olive oil, minced garlic, chopped shallots, salt, and pepper. Spread the mixture on a baking sheet.

2. 2

   Roast the Vegetables

   Roast the vegetables in the preheated oven for about 25 minutes or until tender and slightly caramelized. Remove from oven and toss with fresh basil and lemon zest.

3. 3

   Prepare the Tuna

   While the vegetables are roasting, finely chop the pine nuts and mix them with salt and pepper. Coat the tuna steaks with olive oil and press the pine nut mixture onto both sides of the steaks.

4. 4

   Cook the Tuna

   In a skillet over medium-high heat, add a bit of olive oil and sear the tuna steaks for about 2-3 minutes on each side for medium-rare. Adjust the time according to your preferred doneness.

5. 5

   Plate the Dish

   Spread a layer of hummus on each plate, place the tuna on top, and arrange the roasted vegetables alongside. Serve with a handful of fresh arugula drizzled with aged balsamic vinegar.