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Tuna Steak with Caponata

di Academia Barilla

Tuna Steak with Caponata
45 minutes


Ingredients for 4 people

1 pound fresh tuna fillet
3 ½ ounces onion
3 ½ ounces eggplant
3 ½ ounces zucchini
3 ½ ounces red peppers
Oil for frying as needed
1 ounce pine nuts
1 ounce pistachios
1 ½ tablespoons salt-packed capers (0.7 ounces)
1 ounce raisins
1 clove garlic
Salt and pepper to taste
Freshly ground black pepper to taste
½ cup extra virgin olive oil
1 tablespoon white balsamic vinegar

Preparation 30 minutes preparation + 15 minutes cooking
1. Clean, wash and dice eggplant

2. Fry in a pan with enough hot frying oil to cover the eggplant until golden brown (check oil temperature with a piece of eggplant)

3. Remove the eggplant with a slotted spoon and drain on paper towels

4. Rinse salt-packed capers under running water

5. Soak raisins in warm water for 20 minutes, drain and squeeze out excess water

6. Heat 1/4 cup extra virgin olive oil in a pan over medium heat

7. Add the thinly sliced onion and sauté until golden

8. Stem, seed, core and dice the red pepper and add to the onion

9. When soft, stir in washed and diced zucchini and cook for 3 or 4 minutes

10. Add the capers, raisins, pine nuts, chopped pistachios and fried eggplant

11. Combine with the sugar and white vinegar

12. Cook until vinegar is absorbed (a few seconds)

13. Set Caponata aside to rest in a warm place

14. The tuna steak should be at least 1/8-inch thick to cook properly

15. Season the steak with salt and pepper

16. Heat the remaining 1/4 cup oil in a pan over medium heat

17. Peel and crush the garlic with a knife and sauté

18. Remove as soon as golden, place the tuna steak in the pan and sauté 1 - 2 minutes on each side, depending on how rare you like it

19. Serve whole or sliced with caponata