Sicilian Seared Tuna with Caponata, Pine Nuts and Currants

Instructions

1. 01

   Toast the pine nuts in a dry small skillet over medium for 90 seconds, shaking, until fragrant. Set aside.

2. 02

   Heat 2 tsp of the olive oil in a wide skillet over medium-high. Add the eggplant, season with a pinch of salt, and cook 5 minutes, stirring, until softened and lightly browned.

3. 03

   Lower heat to medium. Add the onion and celery; cook 3 minutes until softened.

4. 04

   Stir in the tomato, olives, capers, currants, and red wine vinegar. Simmer 4 minutes until the liquid reduces and the mixture turns glossy and jammy. Off the heat, fold in the basil and mint. Set the caponata aside.

5. 05

   Pat the tuna dry. Season both sides with salt and pepper.

6. 06

   Wipe the skillet clean. Heat the remaining olive oil over medium-high until shimmering. Sear the tuna 90 seconds per side for rare in the center (longer for medium). Transfer to a board and rest 2 minutes.

7. 07

   Slice the tuna against the grain into 1 cm strips.

8. 08

   Spoon the warm brown rice onto a plate, mound the caponata alongside, lay the tuna across, and shower with the toasted pine nuts. Serve with a lemon wedge.