Australian Gourmet Traveller – (02)February 2019 (1)

1 tbsp olive oil
4 tuna steaks (about
180gm each), at
room temperature
Extra-virgin olive oil,
to serve
Lemon wedges
(optional), to serve
Rocket salad, to serve
CAPONATA
60 ml (1⁄4 cup) olive oil
1 small red onion, cut

into 2cm pieces

Tuna with caponata SERVES 4

The sweet and sour flavours in this Sicilian eggplant dish make for a light meal
perfectly suited to summer evenings. Caponata pairs very well with tuna, but
consider making a double batch, to have spread on toast or tossed through pasta.

1 For caponata, heat half the

oil in a large frying pan over

high heat. Add onion and

stir until golden and softened

(5 minutes). Remove from pan.

Add eggplant and remaining oil

to pan, stir to coat. Add 60ml

water, then cover with a lid and

steam until tender (5 minutes).

Remove lid and cook, stirring

occasionally, until eggplant

starts to turn golden (5 minutes).

Return onion to pan, add

remaining ingredients and

1 large eggplant, cut

into 2cm pieces

200 gm grape or cherry

tomatoes, halved

12 black olives, pitted

and halved

1½ tbsp capers in vinegar,

rinsed

1 birdseye chilli, thinly

sliced

cook, stirring occasionally,

until tomatoes soften

(5 minutes). Season to taste.

2 Heat oil in a large frying pan

over medium-high heat. Season

tuna, then add to pan and sear,

turning once, until cooked

medium-rare (2-3 minutes each

side). Cut tuna steaks in half and

serve with caponata, lemon

wedges and salad, and drizzled

with extra-virgin olive oil.➤

Quick meals

Trout rice bowlBowl from

Provider Store.Prawn curry

Bowl from Kristin Moore. Tea

towel from Chef and The

Cook.Tuna and caponata

Georgie Dolling plate from

Prop Co-op. Bowl from Kristin

Moore. All other props

stylist’s own. Stockists p152.

GOURMET TRAVELLER 55