Tuna steaks with caponata

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

Recipe «Tuna steaks with caponata» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

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

Instructions

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.