Tuna steaks with caponata

Tuna steaks with caponata features seared tuna paired with a sweet and sour vegetable medley of eggplant, tomatoes, and capers. This Mediterranean dish is healthy, vibrant, and perfect for any occasion.

05 Jan 2026
Cook time 15 min
Prep time 15 min

Ingredients:

1/4 cup olive oil
1 eggplant
1 red onion
1 stalk celery
4 tomatoes
2 tbsp capers
2 tbsp vinegar
2 tsp sugar
1 tbsp rosemary

Tuna steaks with caponata is a delightful Mediterranean dish that combines the rich, savory flavors of tuna with the sweet and sour notes of caponata. This recipe uses eggplant, tomatoes, red onion, and other fresh ingredients to create a vibrant and satisfying meal. Perfect for a special dinner or a casual weeknight treat, this dish is both healthy and delicious.

Instructions:

1. Prepare the Vegetables:
- Dice the eggplant into small cubes and set aside.
- Finely chop the red onion.
- Chop the celery.
- Roughly chop the tomatoes.

2. Cook the Caponata:
- Heat the olive oil in a large skillet over medium heat.
- Add the diced eggplant and cook until it starts to soften and turn golden brown, about 5-7 minutes.
- Add the finely chopped red onion and chopped celery to the skillet. Sauté for another 5 minutes, or until the onions are translucent.
- Add the roughly chopped tomatoes to the skillet. Stir to combine.
- Mix in the capers, vinegar, sugar, and rosemary. Season with salt and pepper to taste.
- Lower the heat and let the mixture simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

3. Cook the Tuna Steaks:
- While the caponata is simmering, heat a grill pan or non-stick skillet over medium-high heat.
- Season the tuna steaks with salt and pepper.
- Drizzle a little olive oil on the grill pan or skillet.
- Place the tuna steaks on the pan and cook for about 2-3 minutes on each side, depending on your desired level of doneness (tuna steaks are best served seared on the outside and pink in the center).

4. Serve:
- Spoon a generous portion of the caponata onto each plate.
- Place a tuna steak on top of the caponata.
- Garnish with fresh rosemary if desired and serve immediately.

Tuna steaks with caponata offers a deliciously balanced meal that is both nutritious and full of flavor. The combination of tender tuna and savory-sweet caponata creates a dish that is sure to impress. With straightforward steps and fresh ingredients, this is a recipe you'll find yourself making again and again.

Tuna steaks with caponata FAQ:

What is the ideal cooking time for tuna steaks?

Tuna steaks typically need about 2-3 minutes per side on medium-high heat. Cooking time may vary depending on thickness, so adjust accordingly to achieve a seared exterior with a pink center.

How should I store leftover caponata?

Store leftover caponata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Can I substitute other vegetables in the caponata?

Yes, you can substitute other vegetables such as zucchini or bell peppers for the eggplant or celery, but be aware that this may alter the traditional flavor profile of the dish.

What pan size is best for cooking the caponata?

A large skillet or frying pan, approximately 12 inches in diameter, is recommended to ensure even cooking and enough space for the vegetables to sauté properly without overcrowding.

How can I tell if the tuna steak is done?

Tuna steak is best when seared on the outside and still pink in the center. Use a meat thermometer; aim for an internal temperature of about 125°F (51°C) for medium-rare.

Tips:

- Make sure to select fresh, high-quality tuna steaks for the best flavor and texture.

- Cut the eggplant into uniform pieces to ensure even cooking.

- Allow the caponata to simmer long enough for the flavors to meld, but be careful not to overcook the vegetables.

- Taste the caponata and adjust the sugar and vinegar to achieve the perfect balance of sweet and sour.

- Serve the dish immediately to enjoy the tuna at its best, but know that the caponata can be made ahead and stored in the refrigerator for added convenience.

Nutrition per serving

4 Servings
Calories 90kcal
Protein 3.02g
Carbohydrates 20g
Fiber 7g
Sugar 13g
Fat 16g

Tuna steaks with caponata