TUNA AND AUBERGINE CAPONATA
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
- 2 fillets of bluefin tuna
- 3 eggplant
- 1 celery stalk
- 400 gr sauce tomatoes
- salted capers
- Pine nuts
- pitted Sicilian green olives
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- Cut the aubergines into rather small cubes of about two centimeters, considering that it is an appetizer.
- 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.
- Remove and keep warm and in the same pan roast the celery in small slices.
- 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.
- Cook for about ten minutes and then add the desalted and squeezed capers, the chopped olives and the pine nuts.
- Add the crunchy aubergines and celery and cook for five minutes.
- 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.
- Serve the cubes with the caponatina, even warm.