Homemade Seared Tuna with Vegetable Caponata (Tonno Scottato con Caponata). Perfect Sunday lunch!

Hi everyone! I wanted to share a recipe I made recently that really celebrates Mediterranean flavors. It takes a bit of time because the vegetables are cooked separately to keep their texture (the secret to a good Caponata!), but it is totally worth it.

The Ingredients (Serves 4):

• 400g (14 oz) Fresh Tuna steak (must be sashimi-grade/blast chilled as we are searing it rare)
• 1 Eggplant (Aubergine)
• 1 Yellow Bell Pepper & 1 Red Bell Pepper
• 2 Zucchini (Courgettes)
• 1 Yellow Onion
• 200g (7 oz) Datterini or Cherry Tomatoes
• Herbs: Marjoram, parsley, bay leaf, rosemary, fresh basil.
• Pantry: Olive oil, salt, pepper, sugar, balsamic vinegar.

For the Tuna Marinade:

• 1 tbsp Soy sauce
• 1 tbsp Honey
• 1 clove Garlic
• 1 tbsp Lemon juice
• 1/2 glass White wine
• A few drops of Tabasco

The Process:

1. Marinate the Tuna: Mix all the marinade ingredients in a bowl. Pour over the tuna steak and let it rest for at least 30 minutes.
2. Prep the Tomatoes: Dice the tomatoes, toss them with a pinch of salt, and let them sit in a colander for 1 hour to release excess water.
3. The Onion Base: Chop the onion and stew it in a pan with a little oil on low heat for about 20 minutes until soft and sweet.
4. Cook Veggies Separately (The Secret Step): Cube all other vegetables. Cook them one by one in a hot pan with olive oil:
   • Peppers: Sauté on high heat for 10 mins with rosemary, bay leaf, salt, a pinch of sugar, and a drop of balsamic vinegar. Set aside.
   • Eggplant: Add oil to the pan, cook with marjoram for 20 mins until soft. Set aside.
   • Zucchini: Sauté on high heat for 5 mins with chopped parsley (keep them crunchy!). Set aside.
5. Combine: Drain the tomatoes (discard the water). Add them to the pan with the stewed onion. Cook for 5 minutes, then add ALL the previously cooked vegetables. Mix well, cook for another 10 minutes to blend flavors. Turn off heat and add fresh basil leaves.
6. The Tuna: Remove tuna from the marinade and pat dry with paper towels (crucial for a good sear!). Heat a non-stick pan until very hot. Sear the tuna for just 1 minute per side.
7. Serve: Slice the tuna about 1 finger thick. Plate the warm Caponata at the bottom, place tuna slices on top, and finish with a drizzle of high-quality Extra Virgin Olive Oil.

Wine Pairing: Since I’m from Piedmont, I paired this with a chilled Dolcetto d'Alba (it has enough fruit to handle the sweet-and-sour veggies) or a Nebbiolo Rosé.

Buon appetito!