The sweet and sour flavours in this Sicilian eggplant dish make for a light meal perfectly suited to summer evenings. Caponata pairs very well with tuna, but consider making a double batch, to have spread on toast or tossed through pasta.
- 1 tbsp olive oil
- 4 tuna steaks (about 180gm each), at room temperature
- Extra-virgin olive oil, to serve
- Lemon wedges (optional), to serve
- Rocket salad, to serve
- 60 ml (¼ cup) olive oil
- 1 small red onion, cut into 2cm pieces
- 1 large eggplant, cut into 2cm pieces
- 200 gm grape or cherry tomatoes, halved
- 12 black olives, pitted and halved
- 1½ tbsp capers in vinegar, rinsed
- 1 birdseye chilli, thinly sliced
- 1For 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.
- 2Heat 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.