Tuna steak with caponata Recipe

Name: Tuna steak with caponata
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: per 4 servings
Ingredients: 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

Ingredients

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

	PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD per 4 servings

Instructions

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) and sear 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.