- Prep time 20 minutes
- Total time 1 hour & 10 minutes
- Portion size 2 servings
- Credits : Canadian Living Magazine
Ingredients
Caponata:
Tuna Steaks:
Method
Caponata Preheat oven to 425°F; line baking sheet with parchment paper. Place eggplant cubes on prepared baking sheet and drizzle with 2 tbsp of the olive oil. Season with salt and pepper; toss to coat. Spread in even layer and bake, stirring a few times during baking time, until eggplant is cooked through and softened, 30 to 40 minutes. Set aside.
In skillet, heat remaining olive oil over medium-high heat. Add onion and cook, stirring often, until softened and golden, 3 to 4 minutes. Reduce heat to medium; add reserved eggplant, the tomatoes, olives, garlic, capers, raisins, vinegar and hot pepper flakes. Season with salt and pepper. Cook, stirring often, until eggplant and tomatoes begin to break down, 3 to 5 minutes. Keep warm. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)
Tuna Steaks In skillet, heat oil over medium-high heat; add tuna and cook, turning halfway through cooking time, until desired doneness, 4 to 6 minutes. Season with sea salt and freshly ground pepper. Serve over cooked quinoa, topped with Caponata and sprinkled with fresh basil leaves. Serve with lemon wedges.
Nutritional facts Per serving: about
- Iron 3.5 mg
- Fibre 4 g
- Sodium 550 mg
- Sugars 8 g
- Protein 44 g
- Calories 595
- Total fat 40 g
- Cholesterol 65 mg
- Saturated fat 6 g
- Total carbohydrate 15 g
