TUNA AND AUBERGINE CAPONATA


TUNA AND AUBERGINE CAPONATA

 m @ riotto
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

This cube of red tuna, a sort of stew is accompanied by a caponatina of aubergines, which I prepare in a slightly different way from the classic Palermo recipe, avoiding frying the aubergines to make the whole a little less heavy. With increased doses it also becomes an excellent second. Caponatina is also good served cold

INGREDIANTS

  • 2 fillets of bluefin tuna
  • 3 eggplant
  • celery stalk
  • 400 gr sauce tomatoes
  • salted capers
  • Pine nuts
  • onion
  • pitted Sicilian green olives
  • tablespoons white vinegar
  • tablespoon sugar

INSTRUCTIONS

  1. Cut the aubergines into rather small cubes of about two centimeters, considering that it is an appetizer.
  2. In a pan with a little oil, roast the eggplant cubes over high heat, trying to keep them crunchy on the outside and tender on the inside.
  3. Remove and keep warm and in the same pan roast the celery in small slices.
  4. Remove the celery and add the onion cut into strips making it simmer for a few minutes, then add the chopped tomato fillets and the chopped basil. Cook for a few minutes and then add the vinegar and sugar.
  5. Cook for about ten minutes and then add the desalted and squeezed capers, the chopped olives and the pine nuts.
  6. Add the crunchy aubergines and celery and cook for five minutes.
  7. Aside, cut the tuna into regular cubes which will be cooked quickly in a pan with very little oil and for a very short time.
  8. Serve the cubes with the caponatina, even warm.

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