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.
