Tuna Caponata

Place chopped eggplant in a large bowl and cover with water; set aside.

Heat olive oil in a large pan over medium heat, and add onion and garlic, then fry for 5-6 minutes, or until softened.

Add diluted tomato paste, eggplant, celery, capsicum, tomatoes, olives, raisins and vinegar. Mix well to combine, season with salt and pepper, then reduce heat to low-medium, cover and cook for 20-25 minutes, or until soft and tender.

Season the tuna steaks with olive oil, salt and pepper. Heat a large frypan over medium-high heat. Add a drizzle of olive oil, then cook the tuna for approximately 1.5-2 minutes on each side.

Let tuna rest for 1-2 minutes, before slicing against the grain. Serve with caponata and garnish with fresh basil, pine nuts, rocket and lemon wedges.

Caponata Ingredients:

• 1 eggplant (400g), cut into 1.5cm pieces
• 2-3 tablespoons extra virgin olive oil
• 1 red onion, finely chopped
• 1 garlic, minced
• 1 tablespoon tomato paste, mixed with 1 tablespoon of water
• 1 stalk celery, sliced
• 1 red capsicum, diced
• 2 tomatoes, diced
• 10g green olives, pitted
• 10g raisins
• 2 teaspoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon cracked pepper
• 1 tablespoon pinenuts, to serve
• Fresh basil, to serve

Tuna ingredients:

• 2 KIN tuna steaks, at room temperature
• 2 teaspoons extra virgin olive oil
• Salt and pepper, to season
• Lemon wedges (optional), to serve
• Rocket (optional), to serve

Recipe developed by @madeby.mandy