Roasted Tuna with Aubergine

Instructions

1. 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. 2

   Roast aubergine for 20-22 minutes, stirring halfway through, until golden and tender with crispy edges.

3. 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. 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. 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. 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. 7

   Arrange roasted aubergine on serving plates, top each with a seared tuna steak, and drizzle the garlic-lemon oil over and around.

8. 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.