Tuna steaks with caponata
Delight your taste buds with our Tuna Steaks with Caponata recipe! Featuring succulent tuna steaks accompanied by a medley of sautéed eggplant, red onion, celery, and tomatoes enriched with capers, rosemary, and a tangy-sweet vinegar and sugar dressing. Perfect for a gourmet dinner treat!
Cook time 15 min
Prep time 15 min
Ingredients:
1/4 cup olive oil1 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:
- Dice the eggplant into small cubes and set aside.
- Finely chop the red onion.
- Chop the celery.
- Roughly chop the tomatoes.
- 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.
- 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).
- 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.
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.
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.
Nutrition per serving
4 ServingsCalories 90kcal
Protein 3.02g
Carbohydrates 20g
Fiber 7g
Sugar 13g
Fat 16g
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