Caponata con Tonno e Mandorle (Grilled Tuna steaks with Caponata & Almonds)Ferragosto
- 2 x Fresh tuna steaks
- 1 x Jar Caponata Siciliana
- 25g Whole almonds
- 2 Tbsp Extra virgin olive oil
- or a Drizzle of Infused Sicilian Extra Virgin Olive Oil with Peperoncino (Chilli)
- Sea salt
Perfect for cooking on the Grill inside or al fresco on the BBQ
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 steaks on a plate with olive oil and a sprinkle of salt. This dish is also ideal for BBQ’s where you can grill the tuna directly on the flame!
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.