Tuna with caponata recipe
The sweet and sour flavours in this Sicilian eggplant recipe make for a light meal perfectly suited to summer evenings. Caponata pairs very well with tuna, but consider making a double batch, to have...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Tongs
- Serving platter
- Plate
- Kitchen towel
- Stove
Ingredients
- 1 tbsp olive oil
- 4 tuna steaks (about 180gm each), at room temperature
- Extra-virgin olive oil, to serve
- Lemon wedges (optional), to serve
- Rocket salad, to serve
- Caponata
- 60 ml (¼ cup) olive oil
- 1 small red onion, cut into 2cm pieces
- 1 large eggplant, cut into 2cm pieces
- 200 gm grape or cherry tomatoes, halved
- 12 black olives, pitted and halved
- 1½ tbsp capers in vinegar, rinsed
- 1 birdseye chilli, thinly sliced
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