Tuna with caponata recipe | Gourmet Traveller

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