We love a piece freshly cooked tuna or swordfish, dressed with diced tomato, olives, some balsamic and olive oil. Super simple, super quick, foolproof.
Which means that caponata and fresh tuna – with, let’s say, three-times the effort of the abovementioned – really is where you need to be for that special, healthy, weeknight dinner.
It’s worth the extra effort.
Add some steam greens or a green salad – and definitely a bottle of white wine – and this is an awesome meal for you and friends.
1 tbsp olive oil
4 tuna steaks
Extra-virgin olive oil to serve
Lemon wedges to serve
Steam beans or a green salad to serve
1/4 cup olive oil
1 small red onion, cut into 2cm pieces
1 large eggplant, cut into 2cm pieces
200gm grape or cherry tomatoes, halved
12 black olives, pitted and halved
1 1/2 tbsp capers in vinegar, rinsed
1 birdseye chilli, thinly sliced
- For the caponata, heat half the oil in a large frying pan over a high heat. Add onion and stir until golden and softened (5 minutes). Remove from pan.
- Add the eggplant and remaining oil to the pan and stir to coat; add 1/4 cup of water and then cover with a lid and steam until tender (5 minutes). Remove the lid and cook, stirring occasionally until golden (5 minutes).
- Return onions to the pan, add remaining ingredients and cook, stirring occasionally until tomatoes soften.
- Heat oil in a large frying pan over medium-high heat. Season tuna and add to the pan and sear, turning once until cooked medium rare (2-3 minutes each side).
- Cut steaks in half and serve with caponata, lemon wedges, a drizzle of extra-virgin olive oil… steamed beans or a salad and definitely that bottle of white!