25 minutes

Fresh Tuna steaks, 4
Zucchini (courgettes), 2
Eggplant, 1
Peppers, 3
Sesame seeds, to coat
Salt and Pepper
Olive Oil
Almond Flakes, 2 tablespoons
Lemon, 1
Rocket Leaves, a handful


Slice the eggplants and the zucchini as thin as you can, about 0.12 inch would be ideal. You can also use a mandolin if you have one. Wash the peppers, remove the core and the seeds and cut them into quarters.
Then heat up a griddle pan and, when it is really hot, cook the sliced vegetables on both sides for about 1 minute. You should see those cool and tasty “barbecue lines”on your vegetables.
Once cooked, sprinkle them with salt and drizzle with olive oil. Then put them on a plate.
Brush the tuna steaks using olive oil, season with salt and pepper and coat them with the sesame seeds.
Cook them on a hot pan for about 2 minutes on each side (cooking time depends on how thick your steaks are). Make sure you don’t overcook tuna. It should be slightly pink in the middle.
Cut the tuna into slices, serve it with the grilled vegetables and the rocket all drizzled with olive oil and lemon juice. Then finish off with a sprinkle of almond flakes.

Thanks to: My Little Italian Kitchen