Tuna with caponata

1.For caponata, heat half the oil in a large frying pan over high heat. Add onion and stir until golden and softened (5 minutes). Remove from pan. Add eggplant and remaining oil to pan, stir to coat. Add 60ml water, then cover with a lid and steam until tender (5 minutes). Remove lid and cook, stirring occasionally, until eggplant starts to turn golden (5 minutes). Return onion to pan, add remaining ingredients and cook, stirring occasionally, until tomatoes soften (5 minutes). Season to taste.

2.Heat oil in a large frying pan over medium-high heat. Season tuna, then add to pan and sear, turning once, until cooked medium-rare (2-3 minutes each side). Cut tuna steaks in half and serve with caponata, lemon wedges and salad, and drizzled with extra-virgin olive oil.