Caponata con Tonno — Sicilian Aubergine & Tuna
Sicilian sweet-and-sour aubergine caponata served warm over seared tuna steaks. A vibrant high-protein Italian dish with 40g protein per serving and budget-friendly cost.
📅January 13, 2026
15mPrep
30mCook
4Servings
⭐ 4.8Rating
🍝Nutrition Facts (per serving)
Protein 43%Fat 34%Carbs 23%
380kcalCalories
40gProtein
14gFat
22gCarbs
6gFiber
Ingredients
- 700 gfresh tuna steaks
- 600 gaubergines (eggplant), cubed
- 3 wholecelery stalks, sliced
- 1 wholeonion, diced
- 200 gcherry tomatoes, halved
- 60 ggreen olives, pitted
- 30 gcapers
- 30 mlred wine vinegar
- 20 gtomato paste
- 10 ghoney
- 15 gfresh basil
- 30 mlolive oil
- 1 to tastesalt and black pepper
Instructions
- Salt aubergine cubes; rest 10 min. Pat dry. Fry in half the olive oil over medium-high until golden, ~8 min. Remove.
- In the same pan, cook onion and celery 5 min. Add tomato paste; cook 1 min. Add cherry tomatoes; cook 3 min.
- Return aubergine; add olives, capers, vinegar, and honey. Simmer 10 min until flavours meld. Season; tear basil over.
- Heat remaining oil in a separate pan over high. Season tuna; sear 2 min per side (keep slightly pink inside).
- Serve tuna steaks topped with warm caponata.
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