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Tuna Steaks Caponata

1 lb Tuna (two 8 oz Steaks)
1/2 Medium sized Eggplant
1 large Portobello mushroom
10 Crimini Mushrooms
1/4 cup Balsamic Vinegar
4 Roma Tomatoes
Salt and pepper to taste
1/2 Tbsp Rosemary
1/2 Tbsp Sugar

Cooking Directions: Pan Seared Tuna Steak
  1. Dash olive oil (enough to coat with hands).
  2. Dash squeezed lime.
  3. Coat the tuna steak in olive oil with a squirt of lime & lay it in a mixed platter of the seasoning until coated.
  4. Grill or use heat pan on high heat with olive oil for 45 seconds.
  5. Place the steak into pan & cook both sides for 1 minute each.
  6. Remove, let sit for no more than 30 seconds and slice with a SHARP knife (less than ˝ inch per slice).

Cooking Directions Caponata:
  1. Peel and dice eggplant.
  2. Slice mushrooms.
  3. Dice tomatoes.
  4. Chop rosemary.
  5. In a hot pan, add enough extra virgin olive oil to coat the pan. When pan is hot and ready add mushrooms and sauté for 1 minute and then add eggplant.
  6. Add balsamic and let reduce by half.
  7. Add rosemary, tomatoes, sugar and sauté for a 2-3 minutes.
  8. Add salt and pepper to taste. Set aside.
  9. Serve caponata on top of seared tuna
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