Tuna - Herb Seared, with Caponata

By Bellacucinam

Ingredients

• Herb Seared Tuna:
• Extra-virgin olive oil
• 1 pound sushi-quality tuna loin
• Kosher salt and freshly ground black pepper
• 1 cup finely chopped fresh herbs, such as basil, parsley, and chives
• Caponata:
• 1/2 cup extra-virgin olive oil
• 3 anchovy fillets, coarsely chopped
• 1 teaspoon red pepper flakes
• 4 Japanese eggplants or 1 large Italian eggplant, cubed
• 2 tomatoes, halved and seeds squeezed out, coarsely chopped
• 1 red bell pepper, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 tablespoons capers, drained
• 1/4 cup raisins
• 1/2 cup pitted kalamata olives
• 2 tablespoons balsamic vinegar
• Pinch sugar
• 1/2 bunch fresh basil, hand-torn
• Kosher salt and freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

To make the tuna: Rub a little olive oil on the piece of tuna. and season with a fair amount of salt and pepper. Put the chopped herbs in a flat dish and roll in the herbs to coat. Place a large skillet over medium-high heat and coat with 2 tablespoons of olive oil. When the oil gets hazy, lay the herb-coated tuna in the hot pan and sear for approximately 1 1/2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

To make the caponata: Pour the oil in a large, deep skillet over medium heat. Add the anchovies and red pepper flakes and cook and stir for a few minutes to create a base flavor. Fry the eggplant in the anchovy oil, until it gets brown and sticky, stirring often. Add the tomatoes, red pepper, onion, and garlic, continue to cook until the vegetables break down and soften, about 15 minutes. Toss in the capers, raisins, olives, balsamic vinegar, sugar, and basil; season with salt and pepper. Lower the heat and slowly simmer until thick, about 20 to 30 minutes. The caponata tastes great hot, cold or at room temperature.