Tuna Steaks with Caponata

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Tuna Steaks with Caponata

Yield 4

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Sick of Social Euro Vision*, go there mindfully with this insanely delicious dinner.

Ingredients

• 1 whole eggplant, cut into 1.5 cm cubes
• 1 large zucchini, cut into 1.5 cm cubes
• Salt, for sprinkling
• 1 whole red onion, finely diced
• 1 tablespoon fresh oregano leaves
• 2 stalks of celery, finely sliced
• 3 garlic cloves, finely sliced
• 1 punnet of cherry tomatoes, roughly chopped
• 1/3 cup kalamata olives, seeded and crushed
• 1-2 tablespoons baby capers (drained of brine or rinsed well if salted)
• 1/3 cup white wine
• 4 tuna steaks, brought to room temperature
• Olive oil, for frying
• Salt and pepper, to season
• Fresh basil leaves, for garnish
• Lemon zest, for garnish
• Bread or crispy potatoes, for serving

Instructions

1. In a deep fryer or large pot, heat oil for deep frying to 180°C (350°F). Deep fry the eggplant and zucchini cubes until golden and crispy. Remove from the oil and place them on baking paper or draining paper. Sprinkle with salt and set aside.
2. In a large frying pan, heat some olive oil over medium heat. Sauté the finely diced red onion until it becomes soft and golden. Add the fresh oregano leaves, sliced celery, and garlic cloves. Continue cooking until the celery and garlic are softened.
3. Add the roughly chopped cherry tomatoes, crushed kalamata olives, and baby capers to the pan. Stir the mixture until it becomes fragrant and the tomatoes start to soften.
4. Pour in the white wine and continue simmering the mixture for a few minutes to allow the flavors to meld together. The sauce should thicken slightly.
5. Add the deep-fried eggplant and zucchini cubes to the pan. Gently toss them with the sauce to combine, being careful not to break down the soft vegetables any further. Set the mixture aside and keep it warm.
6. In a separate frying pan, heat some olive oil over high heat. Season the room temperature tuna steaks with salt. Place the tuna steaks in the hot pan and sear them for about 2 minutes on one side. Flip the steaks and cook for an additional minute on the other side. Adjust the cooking time according to your preference for doneness.
7. Transfer the cooked tuna steaks to a serving plate. Top them with fresh basil leaves, lemon zest, and season with salt and pepper.
8. Serve the caponata with tuna steaks alongside bread or crispy potatoes for a complete meal.

Notes

The cooking time for the tuna steaks may vary depending on their thickness and desired level of doneness.

Nutrition Facts

Calories

392

Fat

14 g

Sat. Fat

3 g

Carbs

19 g

Fiber

6 g

Net carbs

12 g

Sugar

8 g

Protein

43 g

Sodium

483 mg

Cholesterol

65 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.