Le Ricette

Tuna Steak with Caponata

di Academia Barilla

Le ricette
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forma
PREPARATION TIME
45 min
forma
DIFFICULTY
Medium
forma
TYPE
Main course


Ingredients for 4 people


1 pound fresh tuna fillet
3 1/2 ounces onion
3 1/2 ounces eggplant
3 1/2 ounces zucchini
3 1/2 ounces red peppers Oil for frying as needed
1 ounce pine nuts 1 ounce pistachios
1 1/2 tablespoons salt-packed capers (0.7 ounces)
1 ounce raisins
1 clove garlic
Salt and pepper to taste
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil
1 tablespoon white balsamic vinegar



Ingredients


fresh tuna filet
mixed greens

Preparation 30 minutes preparation + 15 minutes cooking

1
Clean, wash and dice eggplant. Fry in a pan with enough hot frying oil to cover the eggplant until golden brown (check oil temperature with a piece of eggplant). Remove the eggplant with a slotted spoon and drain on paper towels.

2
Rinse salt-packed capers under running water. Soak raisins in warm water for 20 minutes, drain and squeeze out excess water. Heat 1/4 cup extra virgin olive oil in a pan over medium heat. Add the thinly sliced onion and sauté until golden. Stem, seed, core and dice the red pepper and add to the onion.

3
When soft, stir in washed and diced zucchini and cook for 3 or 4 minutes. Add the capers, raisins, pine nuts, chopped pistachios and fried eggplant. Combine with the sugar and white vinegar. Cook until vinegar is absorbed (a few seconds).

4
Set Caponata aside to rest in a warm place. The tuna steak should be at least 1/8-inch thick to cook properly. Season the steak with salt and pepper. Heat the remaining 1/4 cup oil in a pan over medium heat. Peel and crush the garlic with a knife and sauté.

5
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. Serve whole or sliced with caponata.


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