Roasted Tuna with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. I love pairing meaty ahi tuna with roasted aubergine, which soaks up all the garlicky olive oil beautifully. Tuna is packed with omega 3 fatty acids that are wonderful for heart health, and the simplicity of the recipe means you're not spending ages in the kitchen. Just a quick sear on the tuna and some roasted vegetables with fresh herbs, and you've got an elegant meal that feels special without the fuss.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, sushi-grade)
- 2 mediumaubergine(cut into 1-inch cubes)
- 6 tablespoonsextra virgin olive oil
- 2lemon(1 juiced, 1 sliced for garnish)
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried, or 1 tablespoon fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss cubed aubergine with 3 tablespoons olive oil, half the garlic, thyme, and half the salt and pepper. Spread on a baking sheet in a single layer.
Tip: Don't overcrowd the pan; use two sheets if needed for proper roasting.
- 2
Roast aubergine for 20-22 minutes, stirring halfway through, until golden and tender with crispy edges.
- 3
While aubergine roasts, prepare the tuna. Pat steaks dry with paper towels and season both sides generously with remaining salt and pepper.
Tip: Dry tuna ensures a better sear and crust development.
- 4
Heat a cast-iron or stainless steel skillet over high heat for 2 minutes. Add 1 tablespoon olive oil and swirl to coat when just smoking.
Tip: A hot pan creates a beautiful crust while keeping the interior rare.
- 5
Sear tuna steaks for 1.5-2 minutes per side for rare, 2-3 minutes per side for medium-rare. Transfer to a plate and let rest for 3 minutes.
Tip: Avoid moving the tuna while searing; let it develop a golden crust undisturbed.
- 6
In a small bowl, whisk together remaining 2 tablespoons olive oil, lemon juice, remaining minced garlic, and red pepper flakes to create a dressing.
- 7
Arrange roasted aubergine on serving plates, top each with a seared tuna steak, and drizzle the garlic-lemon oil over and around.
- 8
Garnish with fresh parsley, sesame seeds, and lemon slices. Serve immediately while tuna is still warm.
Tip: This dish is best enjoyed fresh off the pan for optimal texture contrast.
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