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.

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