Tuna Caponata

Mains

Jul 1

During our last trip to Sicily, I became obsessed with caponata and just HAD to try every restaurant’s version. Now, it might not look like much, but trust me, its velvety texture and sweet and sour hints have made it one of my favourite Italian dishes. So, what better way to pair one of my favourite dishes than with the finest quality tuna I could get my hands on!

Serves 2 | Time: Under 30 minutes

Caponata Ingredients:

1 eggplant (400g), cut into 1.5cm pieces
2-3 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 garlic, minced
1 tablespoon tomato paste, mixed with 1 tablespoon of water
1 stalk celery, sliced
1 red capsicum, diced
2 tomatoes, diced
10g green olives
10g raisins
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon cracked pepper
1 tablespoon pinenuts, to serve
Fresh basil, to serve

Tuna ingredients:

2 tuna steaks, at room temperature
2 teaspoons extra virgin olive oil
Salt and pepper, to season
Lemon wedges (optional), to serve
Rocket (optional), to serve

Method:

Step 1: Place chopped eggplant in a large bowl and cover with water; set aside. Heat olive oil in a large pan over medium heat, and add onion and garlic, then fry for 5-6 minutes, or until softened.

Step 2: Add diluted tomato paste, eggplant, celery, capsicum, tomatoes, olives, raisins and vinegar. Mix well to combine, season with salt and pepper, then reduce heat to low-medium, cover and cook for 20-25 minutes, or until soft and tender.

Step 3: Season the tuna steaks with olive oil, salt and pepper. Heat a large frypan over medium-high heat. Add a drizzle of olive oil, then cook the tuna for approximately 1.5-2 minutes on each side. Let tuna rest for 1-2 minutes, before slicing against the grain. Serve with caponata and garnish with fresh basil, pine nuts, rocket and lemon wedges.