Tuna Steak with Sweet and Sour Caponata

Tuna Steak with Sweet and Sour Caponata

Tuna Steak with Sweet and Sour Caponata


by Chef Gabe Bertaccini


Posted on March 12, 2013 at 5:30 AM

Updated Tuesday, Mar 12 at 1:49 PM

Servings 4

•  1 lb tuna
•  3 ½ oz onion
•  3 ½ oz eggplant
•  3 ½ oz zucchini
•  3 ½ oz red pepper
•  1 oz raisins
•  1 oz pine nuts
•  1 oz pistachios
•  1 tablespoon white balsamic vinegar
•  1 oz sugar
•  1 clove of garlic
•  1 pinch salt
•  black pepper to taste
•  extra virgin olive oil to taste
•  spring of rosemary
•  fresh basil

In Caponata, eggplants are traditionally deep fried to gain more flavor. Deep fried eggplant cubes are added to the other ingredients only at the end.

In a frying pan pour a little bit of extra virgin olive oil, and start sautee the red onion first, then red pepper and, at last, the zucchini. After a 3 or 4 minutes minutes we can add the other ingredients: capers, sultanas, pine nuts, sugar, white vinegar, pistachios, and the deep fried eggplant. Once the Caponata is ready, put it at rest in a warm place, and move on to the Tuna steak.

The tuna steak should be at least 1 inch thick to be correctly seared. To prepare the steak, season the steak with salt and pepper. In a frying pan put some Italian extra virgin olive oil, crushed garlic (to be removed later), spring of fresh rosemary and sears the tuna steak with 1 minute cooking time per side approx.When the tuna steak is seared, it can be served as a whole steak, or cut into slices.

As a final preparation and serving tip, use a tin stamp to serve the caponata on the side of the dish, while serving the sliced seared tuna steak on the other side.


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