Tuna steak with caponata

For this recipe, we suggest pairing tuna with caponata, a Sicilian vegetable side dish. This dish truly captures the flavors of the Mediterranean.
45 min
4 People
45 min
INGREDIENTS for 4 people
  • 1 lb tuna
  • 3 ½ oz onion
  • 3 ½ oz eggplant
  • 3 ½ oz zucchini
  • 3 ½ oz red pepper
  • 1 oz raisins
  • 1 oz pine nuts
  • 1 oz pistachios
  • 1 tablespoon white balsamic vinegar
  • 1 oz sugar
  • 1 clove of garlic
  • 1 pinch salt
  • black pepper to taste
  • extra virgin olive oil to taste

In Caponata, eggplants are traditionally deep fried to gain more flavor.

Deep fried eggplant cubes are added to the other ingredients only at the end.


In a frying pan pour a little bit of extra virgin olive oil, and start sautee the red onion first, then red pepper and, at last, the zucchini.
After a 3 or 4 minutes minutes we can add the other ingredients: capers, sultanas, pine nuts, sugar, white vinegar, pistachios, and the deep fried eggplant.



Once the Caponata is ready, put it at rest in a warm place, and move on to the Tuna steak.


The tuna steak should be at least 1 inch thick to be correctly seared.

To prepare the steak, season the steak with salt and pepper.

In a frying pan put some Italian extra virgin olive oil, crushed garlic (to be removed later) and sear the tuna steak with 1 minute cooking time per side approx.


When the tuna steak is seared, it can be served as a whole steak, or cut into slices.


As a final preparation and serving tip, use a tin stamp to serve the caponata on the side of the dish, while serving the sliced seared tuna steak on the other side.



Did you know that……

in Sicily there are over 30 “traditional” versions of caponata?

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