INGREDIENTS
500 grams tuna steaks cut into evenly sized pieces
olive oil
sea salt and freshly ground pepper
8-10 x 20 cm skewers or long, straight rosemary branches
Caponata
3 tablespoons olive oil
1 medium stalk of celery, thinly sliced
1 small red onion, finely chopped
2 cloves garlic, crushed
2 anchovies, roughly chopped, optional
1 tablespoon capers
12 green olives, pitted and roughly chopped
1 tablespoon tomato paste
1 medium vine tomato, diced
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 x 400 gram tin artichoke hearts, well drained and roughly chopped
2 tablespoons toasted pine nuts, optional
¼ cup chopped flat-leaf parsley
METHOD
Caponata: Heat the olive oil in a sauté pan and cook the celery, onion, garlic, anchovies, capers and the olives until the vegetables are soft. Stir in the tomato paste then the tomato, sugar, vinegar and the artichokes. Season and simmer for a few minutes until the mixture is thick. Add the pine nuts and parsley.
Tuna: Thread the tuna onto long skewers and brush with olive oil. If using rosemary branches strip most of the leaves off and place a long piece of aluminium foil underneath when grilling to stop them from burning. Season. Heat a sauté pan with a little olive oil and cook the tuna on all sides until golden but still rare in the centre.
To serve: Arrange the skewers on a serving platter and spoon over the caponata, which can be served warm or at room temperature.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!