Caponata con Tonno e MandorleFish
Caponata Siciliana, a typical Sicilian vegetable dish
The classic sweet and sour vegetable mix consists of plump Sicilian aubergine, sweet peppers, tart olives and savoury onions, all combined with a rich yet subtle sweet and sour tomato sauce. Every Sicilian family has their own version, ours for example has no raisins inside (as Sofia doesn’t like them)! Delicious served as a condiment to a variety of dishes as well as part of our Sicilian Aperitivo hour.
Take the jar of caponata and transfer it into a bowl. It is important the caponata has time to breathe before eating, we suggest at least 30 minutes.
In the meantime, gently roast the almonds in a preheated oven at 170 degrees for around 6-8 minutes. Once the almonds have cooled, use a knife to roughly chop and place to one side.
Take a frying pan and place on a medium heat. Whilst the pan is heating up, season the tuna fillets on a plate with olive oil and a sprinkle of salt.
Once the pan is well heated, place the tuna fillets in the frying pan and fry for a few minutes on each side until golden brown.
If you like to eat tuna rare then a few minutes on each side in the frying pan is enough with the tuna being around 1 inch thick.
If you prefer it more well cooked then place in a preheated oven at 170 degrees after frying for a further 3-5 minutes until thoroughly cooked inside.
Once the tuna is cooked, place on a serving plate, spoon over the caponata and sprinkle with the roasted chopped almonds. Serve alongside a green salad dressed in extra virgin olive oil, salt and lemon juice.