TUNA CAPONATA

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PREP TIME 20-25 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

1 tbsp olive oil 

4 tuna steaks, at room temperature 

Extra olive oil, to serve 

1 lemon, for juice 

Fresh rocket leaves, to serve 

Caponata 

60ml olive oil 

1 small red onion, thinly sliced 

200g cherry tomatoes, halved 

12 black olives, roughly chopped 

1 birdseye chilli, thinly sliced 

1½ tbsp capers 

1 large eggplant, cut into 2cm cubes 

METHOD

Step 1

Heat a pan over high heat with a splash of olive oil, then sear the tuna steaks for about 1 minute on each side until just cooked through with a golden crust. Let them rest for a few minutes, then slice thinly. 

Step 2 

In a separate pan, warm 60ml olive oil over medium heat. Add the eggplant, capers, red onion, olives, and chilli, and cook, stirring occasionally, for 10-15 minutes until the eggplant softens. For the final 2-3 minutes, add a handful of rocket leaves and stir through until wilted. Turn off the heat and finish with a squeeze of fresh lemon juice. 

Step 3 

To serve, make a bed of fresh rocket leaves on each plate, spoon the warm caponata on top, and arrange the sliced tuna steaks over the caponata. Drizzle with a touch more olive oil, if desired.