Ingredients
Serves 22 x 200g pieces of tuna fillet
1 small eggplant, green top removed, washed and diced 2cm cubed
1 teaspoon of tomato paste
½ small red onion peeled and finely minced
1 garlic clove, peeled and finely minced
1 stick of pale inner celery heart, finely sliced
2 teaspoons raisins, soaked in red wine vinegar
Pinch of white sugar
About 10 pitted black olives, roughly chopped
1 tsp small salted capers, rinsed in cold water
1 tsp pine nuts
Pinch of dried chilli
Small handful of picked flat leaf parsley, washed and roughly chopped
Extra virgin olive oil
Normal olive oil
Sea salt and freshly cracked pepper
Method
Drizzle a tablespoon of extra virgin olive oil into a pot large enough to hold all of the eggplant. Gently sauté the minced onion, and celery being careful not to brown it. Once soft add the tomato paste, raisins, sugar, olives, capers, pine nuts and chilli and continue to cook over a low heat for a further 5-8 minutes stirring from time to time.
In a separate pan heat a tablespoon of normal olive oil until hot and fry the diced eggplant in batches until golden. Once browned, remove and drain on kitchen paper. Once all of the eggplant is browned fold it into the mixture in the pan, remove from the heat and season to taste.
Bring a grill plate or BBQ to a high heat. Season the tuna generously with sea salt and freshly cracked pepper. Drizzle a small amount of olive oil over the fish and grill for a minute each side. Remove from the heat and allow to rest for a moment.
Arrange the eggplant caponata between the plates, slice the tuna in half diagonally and arrange on top of the caponata.
Serve immediately with a drizzle of extra virgin olive oil.