Tuna with Eggplant Caponata
Combines dense tuna protein, olive oil, and roasted vegetables with bright lemon acidity. Keeps you full without a heavy side dish and works well for a keto dinner or cold appetizer. The flavor is fresh, lightly spicy, and pleasantly smoky from the vegetables.
Preparing the caponata
Roast eggplant (250 g) and bell pepper (200 g) at 200 C for 25 minutes until the flesh is tender. Cool the vegetables for 10 minutes, peel the eggplant, remove the pepper seeds, and cut the flesh into strips.
Mix the roasted vegetables with cilantro (30 g), lemon juice (30 g), olive oil (30 g), garlic (3 g), khmeli-suneli (3 g), salt (to taste), and black pepper (to taste). Let the caponata sit for 5 minutes so the flavors blend.
Preparing the tuna
Slice tuna (200 g) into thin pieces. If the fish will be served nearly raw, use only tuna intended for safe raw serving or previously deep-frozen fish.
Mix soy sauce (30 g), sriracha sauce (20 g), and olive oil (15 g), quickly coat the tuna slices, and arrange them over the caponata. Serve at once while the fish stays tender and the vegetables remain warm or at room temperature.
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