how to prepare any night of the weekTuna steaks with caponata

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna steaks with caponata. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna steaks with caponata is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna steaks with caponata is something that I’ve loved my entire life.

Table of Contents


  • 1/4 cup olive oil
  • 1 small eggplant, cut into 1.5cm cubes
  • 1 red onion, chopped
  • 2 celery stalks, trimmed, sliced
  • 4 medium tomatoes, chopped
  • 2 tablespoons drained capers
  • 2 tablespoons red wine vinegar
  • 3 teaspoons caster sugar
  • 1 tablespoon fresh rosemary leaves
  • 4 (175g each) tuna steaks (see note) salad leaves, to serve


  • Step 1
    Heat 2 tablespoons oil in a large, deep frying pan over medium heat. Cook eggplant for 5 minutes or until soft and light golden. Add onion and celery. Cook for 5 minutes or until softened.
  • Step 2
    Add tomatoes, capers, vinegar, sugar and rosemary. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until tomato has softened. Season with salt and pepper.
  • Step 3
    Heat remaining oil in a non-stick frying pan over high heat. Cook tuna for 2 minutes each side or until cooked to your liking. Serve tuna with caponata and salad leaves.

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