Tuna Caponata

Ingredients

• 1 medium eggplant
• 1 large red bell pepper
• 3 stalks celery
• 1 small red onion
• 3 cups cherry tomatoes
• 1/2 cup Bartenura Olive Oil
• 3 cups canola oil
• 2 tuna steaks (about 8 ounces each)
• salt
• 2 tablespoons ground green peppercorns
• 2 tablespoons ground fennel seeds
• 2 slices sourdough loaf
• 7 fresh, cleaned basil leaves
• 14 fresh, cleaned parsley leaves
• 7 Tuscanini Olives, pitted
• 3 tablespoons capers
• 1 tablespoon fresh, cleaned tarragon leaves
• 1/4 cup pine nuts
• 2 tablespoons fresh, cleaned oregano leaves
• 1/4 cup Kedem Red Wine Vinegar
• 2 tablespoons Bartenura Extra-Virgin Olive Oil
• 4 cloves garlic