- In a skillet set over high heat, sauté Brussels sprouts in olive oil. Once golden, add pine nuts and tomatoes. Continue cooking while stirring over medium heat for about 4 to 5 minutes until pine nuts are golden. Cover and set aside.
- In a bowl, combine remaining ingredients together.
- Arrange Brussels sprouts mixture on plates and top with tartare.
While the tartare cube tubes thaw, make the most of the time to prepare the other ingredients. Then whip it all together and save time, too.