Tuna steak with vegetable caponata is a traditional Italian dish. Such a treat is served on the table as a separate dish or used as an addition to side dishes.
It is necessary
- - 4 tuna steaks
- - parmesan
- - sage
- - thyme
- - 1 shallots
- - 1 zucchini
- - 1 eggplant
- - 1 large tomato
- - 3 cloves of garlic
- - olive oil
- - 100 ml tomato juice
- - 1 lemon
- - ghee
- - sea salt
- - ground black pepper
Instructions
Step 1
Season the tuna steaks with salt and pepper to taste. Fry the fish in olive oil. Cut the stacks into several pieces. You need to cook the tuna until half cooked so that it remains red in the cut.
Step 2
Cut the tomatoes, eggplant, zucchini, shallots and bell peppers into small cubes. Fry the vegetable mixture in olive oil. While cooking, add chopped garlic, ghee and sage to the contents of the pan. Combine all ingredients with tomato juice, sea salt and black pepper a few minutes until tender. For an unusual flavor, add 1 tbsp. l. Sahara.
Step 3
Place a small amount of cooked vegetable caponata on a plate and place the tuna steaks on top. This should be done in such a way that the vegetables are practically invisible under the tuna.
Step 4
You can decorate the dish with parmesan, thyme sprigs or pine nuts. Lightly season the steaks with a little olive oil before serving.
