Italian Cuisine

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
Caponata con Tonno — Sicilian Aubergine & Tuna🍝

Nutrition Facts (per serving)

Protein 43%Fat 34%Carbs 23%
380kcalCalories
40gProtein
14gFat
22gCarbs
6gFiber

Ingredients

  • 1.5 lbfresh tuna steaks
  • 1.3 lbaubergines (eggplant), cubed
  • 3 wholecelery stalks, sliced
  • 1 wholeonion, diced
  • 7.1 ozcherry tomatoes, halved
  • 2.1 ozgreen olives, pitted
  • 1.1 ozcapers
  • 2 tbspred wine vinegar
  • 20 gtomato paste
  • 10 ghoney
  • 15 gfresh basil
  • 2 tbspolive oil
  • 1 to tastesalt and black pepper

Instructions

  1. Salt aubergine cubes; rest 10 min. Pat dry. Fry in half the olive oil over medium-high until golden, ~8 min. Remove.
  2. In the same pan, cook onion and celery 5 min. Add tomato paste; cook 1 min. Add cherry tomatoes; cook 3 min.
  3. Return aubergine; add olives, capers, vinegar, and honey. Simmer 10 min until flavours meld. Season; tear basil over.
  4. Heat remaining oil in a separate pan over high. Season tuna; sear 2 min per side (keep slightly pink inside).
  5. Serve tuna steaks topped with warm caponata.

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