Seared Ahi Tuna with Caponata Relish

Total Time:
18 min
10 min
8 min

4 servings

  • 4 ahi tuna steaks, about 6 ounces each
  • Salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • Caponata Relish, recipe follows
  • Finely grated Parmesan cheese, garnish
  • Chopped chives, garnish
  • Whole basil leaves, garnish
  • Caponata Relish:
  • 1/3 cup red wine vinegar
  • 1/3 cup sugar
  • 1/4 cup olive oil
  • 1/2 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 1 large eggplant (about 2 pounds), finely chopped
  • 1/2 teaspoon salt
  • 2 cups seeded and chopped tomatoes (about 4 large)
  • 1/2 cup pitted, chopped green olives, and a couple of whole
  • 1 cup toasted pine nuts
  • 1/3 cup finely chopped fresh basil leaves
  • Season the tuna lightly on both sides with salt and pepper.

  • In a large skillet, heat the oil over medium-high heat. Add the tuna and sear to desired doneness, 3 to 4 minutes per side, depending upon the thickness.

  • Remove from the pan and place one steak on each of 4 plates. Spoon the caponata over the fish. Garnish with the cheese, chives and basil leaves, and serve immediately.

Caponata Relish:
  • In a small saucepan, combine the vinegar and sugar. Cook over medium heat until the sugar dissolves, about 2 minutes. Remove from the heat and let cool.

  • In a large skillet or saute pan, heat the oil over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic, and saute for 30 seconds. Add the eggplant and salt, and cook until softened, stirring occasionally, about 5 minutes. Add the tomatoes and saute until thickened, 10 to 12 minutes. Add the olives and pine nuts, and stir in the vinegar mixture 1 tablespoon at a time until the desired consistency and flavor is reached. Stir in the basil and remove from the heat. Adjust seasoning to taste, and serve warm with the grilled tuna.

  • Yield: about 5 cups

  • Prep Time: 20 minutes

  • Cook Time: 20 minutes

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