Tuna steaks with caponata

Cooking Fish Tuna steaks with caponata

Its beam come true - a healthy and economical fish dish that will surf you well.

Lables: High protein Low carb Low kilojoule Low sodium Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat 2 tablespoons oil in a large, deep frying pan over medium heat. Cook eggplant for 5 minutes or until soft and light golden. Add onion and celery. Cook for 5 minutes or until softened.
  2. Add tomatoes, capers, vinegar, sugar and rosemary. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until tomato has softened. Season with salt and pepper.
  3. Heat remaining oil in a non-stick frying pan over high heat. Cook tuna for 2 minutes each side or until cooked to your liking. Serve tuna with caponata and salad leaves.

If you liked the recipe "Tuna steaks with caponata", tell your friends about it!

1/4 cup olive oil
1 small eggplant, cut into 1.5cm cubes
1 red onion, chopped
2 celery stalks, trimmed, sliced
4 medium tomatoes, chopped
2 tbsp drained capers
2 tbsp red wine vinegar
3 tsp caster sugar
1 tbsp fresh rosemary leaves
4 tuna steaks salad leaves, to serve

Adv

Авторская кухня
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Brew
Category
Fish
Posted by

Rate the recipe Tuna steaks with caponata

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments